The Effect of Plasma-Activated Water Combined with Rosemary Extract (Rosmarinus officinalis L.) on the Physicochemical Properties of Frankfurter Sausage during Storage

This study investigated the impact of plasma-activated water (PAW) and rosemary extract on the bacterial inactivation and quality attributes of Frankfurter sausages during a 6-day storage period. The antibacterial activity, total phenol content (TPC), and total flavonoid content (TFC) of the rosemar...

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Detalles Bibliográficos
Autores principales: Zeraat Pisheh, Fatemeh, Falah, Fereshteh, Sanaei, Farideh, Vasiee, Alireza, Zanganeh, Hossein, Tabatabaee Yazdi, Farideh, Ibrahim, Salam A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10649294/
https://www.ncbi.nlm.nih.gov/pubmed/37959142
http://dx.doi.org/10.3390/foods12214022

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10649294/
https://www.ncbi.nlm.nih.gov/pubmed/37959142
http://dx.doi.org/10.3390/foods12214022

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