Effect of Moringa oleifera leaf powder on drying kinetics, physico‐chemical properties, ferric reducing antioxidant power, α‐tocopherol, β‐carotene, and lipid oxidation of dry pork sausages during processing and storage-Reference-Cited by-同舟云学术

Effect of Moringa oleifera leaf powder on drying kinetics, physico‐chemical properties, ferric reducing antioxidant power, α‐tocopherol, β‐carotene, and lipid oxidation of dry pork sausages during processing and storage

Published:2019-11-24 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:

Mukumbo Felicitas E.¹²^ORCID,Descalzo Adriana M.³^ORCID,Collignan Antoine⁴^ORCID,Hoffman Louwrens C.⁵⁶^ORCID,Servent Adrien⁷⁸,Muchenje Voster¹^ORCID,Arnaud Elodie⁷⁸^ORCID

Affiliation:

1. Department of Livestock and Pasture Science University of Fort Hare Alice South Africa

2. Rwanda Institute for Conservation Agriculture (RICA) Bugesera Rwanda

3. Instituto Nacional de Tecnología Agropecuaria (INTA), Instituto Tecnología de Alimentos-CIA Buenos Aires Argentina

4. QualisudUniv Montpellier, Montpellier SupAgro, CIRAD, Université d'Avignon, Université de La Réunion Montpellier France

5. Department of Animal Sciences University of Stellenbosch Stellenbosch South Africa

6. Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Health and Food Sciences Precinct St Lucia Australia

7. CIRAD UMR Qualisud F-34398Montpellier France

8. Qualisud Univ Montpellier, CIRAD, Montpellier SupAgro, Université d’Avignon, Université de La Réunion Montpellier France

Funder

Department of Science and Technology, Government of Kerala

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14300

Reference55 articles.

1. SPOILAGE, FACTORS AFFECTING | Oxidative and Enzymatic