Add to ORKGNot AvailableThe present study was undertaken to assess the efficacy of sapota powder (SP) as natural preservatives and its better utilization in food processing with the incorporation of various levels of SP (2, 4, and 6%) by replacing lean meat. Based on the sensory attributes, pork patties with 4% incorporation of SP was found optimum and selected for further storage studies with control under aerobic and modified atmosphere packaging at refrigeration temperature (4±1°C) for 42 days for assessing its antioxidant and antimicrobial efficiency. During entire storage period, indicators of lipid oxidative parameters such as thiobarbituric acid reactive substances (TBARS), free fatty acids (FFA) and pe...
The purpose of this study was to assess factors that can influence the colour stability of fresh sau...
ABSTRACT Because processing and storage conditions affect several beef quality attributes, the food ...
This study analyzes the food storage stability of biodegradable containers made of pork skin gelatin...
Not AvailablePresent study was conducted to evaluate the effect of addition of different levels of M...
Consumers are becoming more aware of the toxicological implications of artificial additives in foods...
BACKGROUND: The aim of this study was to find natural spice and herb extracts with antibacterial and...
Objective Terminalia arjuna plant, specially its leaves, bark, and roots, are widely used in traditi...
The aim of this study was to investigate the effects of three different natural preservatives on the...
To prevent oxidation and maintain the quality of meat products, it is essential to add antioxidants....
Background: Ascorbate is often applied to enhance stability and robustness of brine-injected pork ch...
Abstract In this experiment, natural nontoxic preservative ε‐polylysine (ε‐PL) was used as a natural...
This study investigates the physicochemical and storage characteristics of Tteokgalbi treated with v...
There is an increasing tendency toward the application of plant origin ingredients in meat products....
This study evaluates the effects of gelatin coating enriched with ethanolic propolis extract (PE) at...
A scarce amount of knowledge about the use of Colombian berry (CB) in meat products is available in ...
The purpose of this study was to assess factors that can influence the colour stability of fresh sau...
ABSTRACT Because processing and storage conditions affect several beef quality attributes, the food ...
This study analyzes the food storage stability of biodegradable containers made of pork skin gelatin...
Not AvailablePresent study was conducted to evaluate the effect of addition of different levels of M...
Consumers are becoming more aware of the toxicological implications of artificial additives in foods...
BACKGROUND: The aim of this study was to find natural spice and herb extracts with antibacterial and...
Objective Terminalia arjuna plant, specially its leaves, bark, and roots, are widely used in traditi...
The aim of this study was to investigate the effects of three different natural preservatives on the...
To prevent oxidation and maintain the quality of meat products, it is essential to add antioxidants....
Background: Ascorbate is often applied to enhance stability and robustness of brine-injected pork ch...
Abstract In this experiment, natural nontoxic preservative ε‐polylysine (ε‐PL) was used as a natural...
This study investigates the physicochemical and storage characteristics of Tteokgalbi treated with v...
There is an increasing tendency toward the application of plant origin ingredients in meat products....
This study evaluates the effects of gelatin coating enriched with ethanolic propolis extract (PE) at...
A scarce amount of knowledge about the use of Colombian berry (CB) in meat products is available in ...
The purpose of this study was to assess factors that can influence the colour stability of fresh sau...
ABSTRACT Because processing and storage conditions affect several beef quality attributes, the food ...
This study analyzes the food storage stability of biodegradable containers made of pork skin gelatin...