Use of a natural antioxidant, <i>Cistus creticus</i> extract, on lipid oxidation and shelf life of ready‐to‐eat beef cocktail sausages-Reference-Cited by-同舟云学术

Use of a natural antioxidant, Cistus creticus extract, on lipid oxidation and shelf life of ready‐to‐eat beef cocktail sausages

Published:2022-07-15 Issue:10 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Pamuk Ayşenur¹^ORCID,Gedikoğlu Ayça¹^ORCID,Sökmen Münevver²^ORCID

Affiliation:

1. Department of Food Engineering, Faculty of Engineering and Architecture Konya Food and Agriculture University Meram Turkey

2. Department of Bioengineering, Faculty of Engineering and Architecture Konya Food and Agriculture University Konya Turkey

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16913

Reference55 articles.

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

2. Cistus ladanifer as a source of chemicals: structural and chemical characterization

3. Shelf Life Extension of Sardines (Sardinella albella) Using Betel Leaf (Piper betle) Incorporated Ice

4. Roles and action mechanisms of herbs added to the emulsion on its lipid oxidation

5. Development and validation of an analytical method for carnosol, carnosic acid, and rosmarinic acid in food matrices and evaluation of the antioxidant activity of rosemary extract as a food additive;Choi S.‐H.;Antioxidants,2019

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1. Enhancing the quality and shelf life of semi‐smoked sausages with sesame seed additions;International Journal of Food Science & Technology;2024-03-03

2. Extraction of Bioactive Compounds from Cistus creticus Leaves and Their Use in the Preparation of Yogurt Desserts;Oxygen;2024-02-12