The potential of antimicrobial peptide Hispidalin application in pork preservation during cold storage-Reference-Cited by-同舟云学术

The potential of antimicrobial peptide Hispidalin application in pork preservation during cold storage

Published:2020-03-05 Issue:6 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Meng De‐Mei¹,Sun Xue‐Qing¹,Sun Sheng‐Nan¹,Li Wen‐Juan¹,Lv Yu‐Jie¹,Fan Zhen‐Chuan¹^ORCID

Affiliation:

1. State Key Laboratory of Food Nutrition and Safety Institute of Health Biotechnology College of Food Science and Engineering Tianjin University of Science & Technology Tianjin People's Republic of China

Funder

Natural Science Foundation of Tianjin City

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14443

Reference38 articles.

1. Isolation, purification and characterization of antioxidative peptide of pearl millet (Pennisetum glaucum) protein hydrolysate

2. Determination of total volatile basic nitrogen (TVB-N) content and Warner–Bratzler shear force (WBSF) in pork using Fourier transform near infrared (FT-NIR) spectroscopy

3. Applications of the bacteriocin, nisin

4. Inhibition of Listeria monocytogenes LMG10470 by plantaricin UG1 in vitro and in beef meat;Enan G.;Molecular Nutrition & Food Research,2015

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