Effect of Green Tea, Stinging Nettle and Olive Leaves Extracts on the Quality and Shelf Life Stability of Frankfurter Type Sausage-Reference-Cited by-同舟云学术

Effect of Green Tea, Stinging Nettle and Olive Leaves Extracts on the Quality and Shelf Life Stability of Frankfurter Type Sausage

Published:2016-09-19 Issue:5 Volume:41 Page:e13100
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Alirezalu Kazem¹,Hesari Javad¹,Eskandari Mohammad Hadi²,Valizadeh Hadi³,Sirousazar Mohammad⁴

Affiliation:

1. Department of Food Science and Technology, Faculty of Agriculture; University of Tabriz; Tabriz Iran

2. Department of Food Science and Technology, Faculty of Agriculture; Shiraz University; Shiraz Iran

3. Department of Pharmaceutics, Drug Applied Research Center and Faculty of Pharmacy; Tabriz University of Medical Sciences; Tabriz Iran

4. Faculty of Chemical Engineering; Urmia University of Technology; Urmia Iran

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13100/fullpdf

Reference75 articles.

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2. Effect of usage Urtica dioica L. on microbial properties of sucuk a Turkish dry-fermented sausage;Aksu;Food Control,2004

3. Effects of water extract of Urtica dioica L. and modified atmosphere packaging on the shelf life of ground beef;Alp;Meat Sci.,2010

4. Physicochemical and organoleptic of beef sausages with teak leaf extract (Tectona grandis) addition as preservative and natural dye;Arief;Int. Food Res. J.,2014

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