Effect of Cedrus deodara extract on the physiochemical and sensory properties of salted meat and its action mechanism-Reference-Cited by-同舟云学术

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Effect of Cedrus deodara extract on the physiochemical and sensory properties of salted meat and its action mechanism

Published:2021-06-19 Issue:7 Volume:86 Page:2910-2923
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Xu Qian‐Da¹^ORCID,Zhou Zhi‐Qiang¹,Yu Jie¹,He Qiang²^ORCID,Sun Qun³,Zeng Wei‐Cai¹²^ORCID

Affiliation:

1. Antioxidant Polyphenols Team, Department of Food Engineering Sichuan University Chengdu PR China

2. The Key Laboratory of Food Science and Technology of Sichuan Province of Education Sichuan University Chengdu PR China

3. College of Life Sciences Sichuan University Chengdu PR China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15801

Reference35 articles.

1. Onion Peel Powder as an Antioxidant-Rich Material for Sausages Prepared from Mechanically Separated Fish Meat

2. Metmyoglobin reducing activity

3. Effect of rosemary ( Rosmarinus officinalis ) antioxidant in industrial processing of frozen‐mixed hamburger during shelf life

4. Effects of sodium pyrophosphate coupled with catechin on the oxidative stability and gelling properties of myofibrillar protein

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. A novel film based on gluten, pectin, and polyphenols and its potential application in high‐fat food;Journal of the Science of Food and Agriculture;2023-05-17

2. Utilization of plant extracts to control the safety and quality of fried foods—A review;Comprehensive Reviews in Food Science and Food Safety;2023-04-03

3. Inhibitory effects of pepper ( Zanthoxylum bungeanum Maxim) leaf extract on lipid and protein oxidation during the processing of Chinese traditional dry‐cured meat (larou);International Journal of Food Science & Technology;2022-06-27

4. Effects of tea polyphenols on the quality of common carp ( Cyprinus carpio ) meat during the freezing process and its action mechanism;Journal of Food Processing and Preservation;2022-03-08

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