Retardation of quality changes in camel meat sausages by phenolic compounds and phenolic extracts-Reference-Cited by-同舟云学术

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Retardation of quality changes in camel meat sausages by phenolic compounds and phenolic extracts

Published:2016-03-10 Issue:11 Volume:87 Page:1433-1442
ISSN:1344-3941
Container-title:Animal Science Journal
language:en
Short-container-title:Anim Sci J

Author:

Maqsood Sajid¹,Manheem Kusaimah¹,Abushelaibi Aisha¹,Kadim Isam Tawfik²

Affiliation:

1. Department of Food Science, College of Food and Agriculture; United Arab Emirates University; Al Ain P.O. Box: 15551 UAE

2. Department of Animal and Veterinary Sciences, College of Agricultural and Marine Sciences; Sultan Qaboos University; Sultanate of Oman

Funder

United Arab Emirates University

Publisher

Wiley

Subject

General Agricultural and Biological Sciences,General Medicine

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/asj.12607/fullpdf

Reference43 articles.

1. Effects of plant extracts on microbial growth, colour change, and lipid oxidation in cooked beef;Ahn;Food Microbiology,2007

2. Antioxidant and antimicrobial activities of tea infusions;Almajano;Food Chemistry,2008

3. The hydrophilic and lipophilic contribution to total antioxidant activity;Arnao;Food Chemistry,2001

4. Tea and herbal infusions: Their antioxidant activity and phenolic profile;Atouia;Food Chemistry,2005

5. Gel strengthening effect of wood extract on surimi produced from mackerel stored in ice;Balange;Journal of Food Science,2009

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5. Enhancing Emulsion, Texture, Rheological and Sensory Properties of Plant-Based Meat Analogs with L-Theanine and Tannin-Enriched Green Tea Extracts;2024

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