Improvement of oxidative stability and textural properties of fermented sausage via addition of pistachio hull extract

The purpose of this study was to evaluate the effectiveness of pistachio hull extract (PHE) as an antioxidant and antimicrobial agent for preservation of dry fermented sausages during fermentation and storage period. Sausages were prepared using starter culture (Biobak K) and treated with three leve...

Descripción completa

Detalles Bibliográficos
Autores principales: Lashgari, Seyede Saba, Noorolahi, Zohre, Sahari, Mohamad Ali, Ahmadi Gavlighi, Hassan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7300040/
https://www.ncbi.nlm.nih.gov/pubmed/32566210
http://dx.doi.org/10.1002/fsn3.1594

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7300040/
https://www.ncbi.nlm.nih.gov/pubmed/32566210
http://dx.doi.org/10.1002/fsn3.1594

Ejemplares similares