Application of alginate and gelatin-based edible coating materials as alternatives to traditional coating for improving the quality of pastirma
활용도 Analysis
논문 Analysis
연구자 Analysis
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Application of alginate and gelatin-based edible coating materials as alternatives to traditional coating for improving the quality of pastirma' 의 참고문헌
Tenderization and fragmentation of myofibrillar proteins in bovine Longissimus dorsi muscle using proteolytic extract from Sarcodonaspratus
Respiration Rates of Some Important Fruits Grown in Tokat
Research guidelines for cookery, sensory evaluation and instrumental tenderness measurements of fresh meat
Polysaccharide based multilayered antimicrobial edible coating enhances quality of fresh-cut papaya
Phase diagram of the system sodium alginate/water: A model for biofilms
Official Methods of Analysis
Inhibitory effect of soy protein coating formulations on walnut (Juglans regia L.) kernels against lipid oxidation
Identification of main factors affecting quality of Thai fermented pork sausage
Functional and bioactive properties of collagen and gelatin from alternative sources: a review
Factors affecting the moisture permeability of lipid-based edible films: a review
Evaluation of the performance of osmotic dehydration sheets on freshness parameters in coldstored beef biceps femoris muscle
Efficacy of sour whey as a shelf-life enhancer: Use in antioxidative edible coatings of cut vegetables and fruit
Effects of salt purity on lipid oxidation, sensory characteristics, and textural properties of fresh, ground pork patties
Effects of packaging method and storage time on the chemical, microbiological and sensory properties of Turkish pastirma–a dry cured beef product
Effect of gelatin dip on the oxidative and color stability of cooked ham and bacon pieces during frozen storage
Effect of gelatin coating on the shelf life of fresh meat
Effect of cooking method on mechanical properties, color and structure of beef muscle (M. pectoralis)
Effect of antioxidants on the quality of irradiated sausages prepared with turkey thigh meat
Effect of Lactobacillus salivarius, H-strain isolated from Chinese drycured ham on the color stability of fresh pork
Edible films and coatings: structures, active functions and trends in their use
Edible coatings from native and modified starches retain carotenoids in pumpkin during drying
Edible Coatings and Films to Improve Food Quality
Chloride salt type/ionic strength and refrigeration effects on antioxidant enzymes and lipid oxidation in cattle, camel and chicken meat
Characterization and identification of lactic acid bacteria in ‘‘morcila de Burgos’’
Changes in in vitro digestibility and available lysine of soy protein isolate after formation of film
Antioxidant properties of a radicalscavenging peptide purified from enzymatically prepared fish skin gelatin hydrolysate
Antioxidant activity of proteins and peptides
Alginate and gellan-based edible coatings as carriers of antibrowning agents applied on fresh-cut Fuji apples
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Application of alginate and gelatin-based edible coating materials as alternatives to traditional coating for improving the quality of pastirma'
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