Fortification of low‐nitrite canned pork with willow herb ( <i>Epilobium angustifolium</i> L.)-Reference-Cited by-同舟云学术

Fortification of low‐nitrite canned pork with willow herb ( Epilobium angustifolium L.)

Published:2022-04-29 Issue:7 Volume:57 Page:4194-4210
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Ferysiuk Karolina¹,Wójciak Karolina M.¹^ORCID,Trząskowska Monika²^ORCID

Affiliation:

1. Department of Animal Food Technology Faculty of Food Science and Biotechnology University of Life Sciences in Lublin Skromna 8 Street 20‐704 Lublin Poland

2. Institute of Human Nutrition Sciences Department of Food Gastronomy and Food Hygiene Chair of Food Hygiene and Quality Management Warsaw University of Life Sciences SGGW Nowoursynowska 159c 02‐776 Warsaw Poland

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15739

Reference46 articles.

1. Fireweed (Epilobium angustifolium L.): botany, phytochemistry and traditional uses. A review

2. Alternatives to nitrite in processed meat: Up to date

3. Inter-population and inter-organ distribution of the main polyphenolic compounds of Epilobium angustifolium

4. Phenolic-rich extracts from Willowherb (Epilobium hirsutum L.) inhibit lipid oxidation but accelerate protein carbonylation and discoloration of beef patties

5. Plant antimicrobial polyphenols as potential natural food preservatives

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