Application of nano‐encapsulated Allium sativum L. essential oil to increase the shelf life of hamburger at refrigerated temperature with analysis of microbial and physical properties-Reference-Cited by-同舟云学术

Application of nano‐encapsulated Allium sativum L. essential oil to increase the shelf life of hamburger at refrigerated temperature with analysis of microbial and physical properties

Published:2021-09-05 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:

Homayounpour Parisa¹,Alizadeh Sani Mahmood²^ORCID,Shariatifar Nabi²^ORCID

Affiliation:

1. Department of Food Science Islamic Azad University Damghan Iran

2. Division of Food Safety and Hygiene Department of Environmental Health Engineering School of Public Heath Tehran University of Medical Sciences Tehran Iran

Funder

Tehran University of Medical Sciences and Health Services

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15907

Reference46 articles.

1. Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure

2. The Antimicrobial Effects of Chopped Garlic in Ground Beef and Raw Meatball (Çiğ Köfte)

3. Allicin: Chemistry and Biological Properties

4. Influence of sodium reduction and storage temperature on the growth of total microbes and Bacillus cereus in naturally contaminated hamburger patty and loaf bread

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