A study on the application of natural extracts as alternatives to sodium nitrite in processed meat-Reference-Cited by-同舟云学术

A study on the application of natural extracts as alternatives to sodium nitrite in processed meat

Published:2022-01-17 Issue:3 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Grispoldi Luca¹^ORCID,Karama Musafiri²,El‐Ashram Saeed³⁴,Saraiva Cristina⁵⁶,García‐Díez Juan⁵,Chalias Athanasios¹⁷,De Gennis Matteo¹,Vannuccini Andrea¹,Poerio Giusi¹,Torlai Paolo¹,Chianese Giuseppina¹,Fermani Anna G.⁸,Barbera Salvatore⁹,Cenci‐Goga Beniamino T.¹²^ORCID

Affiliation:

1. Medicina Veterinaria Laboratorio di Ispezione degli Alimenti di Origine Animale Università degli Studi di Perugia Perugia Italy

2. Faculty of Veterinary Science Department of Paraclinical Sciences University of Pretoria Onderstepoort South Africa

3. School of Life Science and Engineering Foshan University Foshan China

4. Faculty of Science Kafrelsheikh University Kafr el‐Sheikh Egypt

5. Veterinary and Animal Research Centre (CECAV) University of Trás‐os‐Montes e Alto Douro Vila Real Portugal

6. Department of Veterinary Sciences School of Agrarian and Veterinary Sciences University of Trás‐os‐Montes e Alto Douro Vila Real Portugal

7. European Food Safety Authority EU‐FORA Programme Parma Italy

8. Azienda Unità Sanitaria Locale Latina Lazio Italy

9. Department of Agricultural, Forest and Food Sciences – AGRIFORFOOD University of Turin Grugliasco Italy

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16351

Reference41 articles.

1. Alternatives to nitrite in processed meat: Up to date

2. Red meat and colorectal cancer: a critical summary of prospective epidemiologic studies

3. Properties of 3-Deoxyanthocyanins from Sorghum

4. Accelerated solvent extraction of phenolic compounds from sorghum brans

5. BIOCHEMISTRY OF MYOGLOBIN. VII. THE EFFECT OF COOKING ON MYOGLOBIN IN BEEF MUSCLE

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