Development of halal cooked smoked beef and turkey sausage using a combined plant extracts-Reference-Cited by-同舟云学术

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Development of halal cooked smoked beef and turkey sausage using a combined plant extracts

Published:2020-11-09 Issue:1 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Zheleuova Zhazira S.¹^ORCID,Uzakov Yassin M.¹,Shingisov Azret U.²,Alibekov Ravshanbek S.³,Khamitova Barna M.²

Affiliation:

1. Department of Technology of Food Products Almaty Technological University Almaty Republic of Kazakhstan

2. Department of Food Technology and Safety M. Auezov South Kazakhstan State University Shymkent Republic of Kazakhstan

3. Department of Food Engineering M. Auezov South Kazakhstan State University Shymkent Republic of Kazakhstan

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15028

Reference35 articles.

1. Effect of substitution of sugar by high fructose corn syrup of the confiture on the base of physalis;Alibekov R. S.;Periódico Tchê Química,2019

2. Effects of freezing method and antioxidants on lipid oxidation in turkey sausage;Barbut S.;Journal of Food Protection,1988

3. Handbook of Nutrition and Food

4. Extruded meat alternatives made from Maillard‐reacted beef bone hydrolysate and plant proteins. Part II – Application in sausages;Chiang J. H.;International Journal of Food Science and Technology,2020

5. Extruded meat alternatives made from Maillard‐reacted beef bone hydrolysate and plant proteins: part I – Effect of moisture content

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4. The pro-oxidant action of high-oxygen MAP on beef patties can be counterbalanced by antioxidant compounds from common hawthorn and rose hips;Meat Science;2023-10

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