Red raspberry ( Rubus ideaus L.) extracts: A novel ingredient in cemen paste-Reference-Cited by-同舟云学术

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Red raspberry ( Rubus ideaus L.) extracts: A novel ingredient in cemen paste

Published:2021-09-12 Issue:11 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Aksu Muhammet İrfan¹^ORCID,Turan Emre²^ORCID,Şat İhsan Güngör³,Erdemir Ebru⁴^ORCID

Affiliation:

1. Department of Food Engineering Faculty of Agriculture Eskişehir Osmangazi University Eskişehir Turkey

2. Department of Food Engineering Faculty of Agriculture Ordu University Ordu Turkey

3. Department of Food Engineering Faculty of Agriculture Atatürk University Erzurum Turkey

4. Department of Nutrition and Dietetics Health High School Ağrı Ibrahim Çeçen University Ağrı Turkey

Funder

Türkiye Bilimsel ve Teknolojik Araştirma Kurumu

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15930

Reference36 articles.

1. Changes in the Physico-chemical and Microbial Quality during the Production of Pastırma Cured with Different Levels of Sodium Nitrite

2. Effects of cemen paste with lyophilized red cabbage water extract on the quality characteristics of beef pastırma during processing and storage

3. Effects of red beet extracts on protein and lipid oxidation, colour, microbial, sensory properties and storage stability of Turkish pastırma

4. The possibilities for the use of commercial starter cultures in pastirma production;Aksu M. I.;Turkish Journal of Veterinary & Animal Science,2002

5. Inhibition of Escherichia coli O157: H7 in Cemens with Different Garlic Levels

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1. Properties of encapsulated raspberry powder and its efficacy for improving the color stability and amino acid composition of pastırma cemen pastes with different pH during long term cold-storage;Journal of Food Science and Technology;2024-07-20

2. Properties of encapsulated raspberry powder and its efficacy for improving the pH, colour quality and shelf life of modified atmosphere packaged chicken nuggets;British Poultry Science;2024-07-12

3. Evaluation of the Quality Changes in Three Commercial Pastourma Samples during Refrigerated Storage Using Physicochemical, Microbiological, and Image Analyses Combined with Chemometrics;Foods;2024-03-26

4. Effects of Çemen pastes prepared in different formulations on physicochemical, microbiological, and textural properties of beef hamburger patties during refrigerated storage;Food Science & Nutrition;2024-03-15

5. Utilization of spray-dried raspberry powder as a natural additive to improve oxidative stability, microbial quality and overcome the perception of discoloration in vacuum-packed ground beef during chilled storage;Meat Science;2023-03

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