Impact of microencapsulated Ziziphora tenuior essential oil and orange fiber as natural‐functional additives on chemical and microbial qualities of cooked beef sausage

The aim of the current study was to investigate the suitability of Ziziphora tenuior essential oil (ZEO) as a preservative. For this purpose, the effect of free and microencapsulated ZEO, combined with orange fiber, was determined on the chemical and microbial qualities of cooked beef sausage. In th...

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Detalles Bibliográficos
Autores principales: Aminzare, Majid, Hashemi, Mohammad, Afshari, Asma, Mokhtari, Mohammad Hossein, Noori, Seyyed Mohammad Ali
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2022
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9548366/
https://www.ncbi.nlm.nih.gov/pubmed/36249980
http://dx.doi.org/10.1002/fsn3.2943

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9548366/
https://www.ncbi.nlm.nih.gov/pubmed/36249980
http://dx.doi.org/10.1002/fsn3.2943

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