Improving the lipid oxidative and microbial stability of chicken protein‐based shelf‐stable snacks using Solanum nigrum , a natural immune booster-Reference-Cited by-同舟云学术

Improving the lipid oxidative and microbial stability of chicken protein‐based shelf‐stable snacks using Solanum nigrum , a natural immune booster

Published:2021-12-06 Issue:1 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Tanwar Anita¹,Kumar Sunil¹^ORCID,Bhat Zuhaib F.¹^ORCID,Naqvi Zahra²,Jayawardena Reshan³

Affiliation:

1. Division of Livestock Products Technology SKUAST‐J Jammu India

2. School of Animal and Veterinary Sciences Charles Sturt University Wagga Wagga Australia

3. Department of Wine Food and Molecular Biosciences Lincoln University Lincoln, Christchurch New Zealand

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16182

Reference93 articles.

1. Antimicrobial activity of fruits of Solanum nigrum and Solanum xanthocarpum;Abbas K.;Acta Poloniae Pharmaceutica,2014

2. “Effect of sorbic acid on the storage quality of Kaladhi-an acid coagulated milk product”

3. Evaluation of phytochemical and antibacterial activity on some Indian medicinal plants (Kateli, Datura, Makoi);Ali M.;Journal of Pharmacognosy and Phytochemistry,2020

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