Effect of rice bran extract on the preservation of pork burger treated with high pressure processing-Reference-Cited by-同舟云学术

Effect of rice bran extract on the preservation of pork burger treated with high pressure processing

Published:2019-11-13 Issue:1 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Martillanes Sara¹²^ORCID,Ramírez Rosario¹,Amaro‐Blanco Gonzalo¹,Ayuso‐Yuste María Concepción²³^ORCID,Gil María Victoria⁴,Delgado‐Adámez Jonathan¹

Affiliation:

1. Technological Agri‐Food Institute (INTAEX) Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX) Badajoz Spain

2. Agricultural Engineering School University of Extremadura Badajoz Spain

3. University Research Institute of Agricultural Resource Badajoz Spain

4. IACYS‐Unidad de Química Verde y Desarrollo Sostenible Department of Organic and Inorganic Chemistry Faculty of Sciences University of Extremadura Badajoz Spain

Funder

Consejería de Educación y Empleo, Junta de Extremadura

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14313

Reference39 articles.

1. Synergistic effect of carbon dioxide atmospheres and high hydrostatic pressure to reduce spoilage bacteria on poultry sausages

2. Effect of tomato paste addition and high pressure processing to preserve pork burgers

3. Effect of Tomato Pomace Extracts on the Shelf-Life of Modified Atmosphere-Packaged Lamb Meat

4. Quality considerations with high pressure processing of fresh and value added meat products

5. Effect of high pressure treatment on the color of fresh and processed meats: A review

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1. Application of Antioxidant Poly-Lactic Acid/Polyhydroxybutyrate (PLA/PHB) Films with Rice Bran Extract for the Preservation of Fresh Pork Meat;Foods;2024-03-21

2. Plant by-product antioxidants: Control of protein-lipid oxidation in meat and meat products;LWT;2022-11

3. Inactivating Food Microbes by High-Pressure Processing and Combined Nonthermal and Thermal Treatment: A Review;Journal of Food Quality;2022-08-24

4. Overview of plant extracts as natural preservatives in meat;Journal of Food Processing and Preservation;2022-06-27

5. Effect of a rice bran extract-based active packaging, high pressure processing and storage temperature on the volatile compounds of sliced dry-cured high quality (Montanera) Iberian ham;Food Chemistry;2022-05