The effect of addition of Nigella sativa L. oil on the quality and shelf life of pork patties-Reference-Cited by-同舟云学术

The effect of addition of Nigella sativa L. oil on the quality and shelf life of pork patties

Published:2017-03-10 Issue:6 Volume:41 Page:e13294
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Wojtasik-Kalinowska Iwona¹,Guzek Dominika²^ORCID,Brodowska Marta²^ORCID,Godziszewska Jolanta²,Górska-Horczyczak Elżbieta¹²,Pogorzelska Ewelina²,Sakowska Anna¹,Gantner Magdalena¹,Wierzbicka Agnieszka¹

Affiliation:

1. Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences (WULS-SGGW), 159 c Nowoursynowska; Warsaw 02-776 Poland

2. Laboratory of Food Chemistry, Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences (WULS-SGGW), 159 c Nowoursynowska; Warsaw 02-776 Poland

Funder

European Union from the European Regional Development

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13294/fullpdf

Reference41 articles.

1. Antioxidant action of several badrenergic blockers and related compounds;Aboul-Enein;Toxicological & Environmental Chemistry,1999

2. A review on therapeutic potential of Nigella sativa: A miracle herb;Ahmad;Asian Pacific Journal of Tropical Biomedicine,2013

3. Some characteristics of nigella (Nigella sativa L.) seed cultivated in Egypt and its lipid profile;Atta;Food Chemistry,2003