Pistachio green hull extract as natural antioxidant incorporated to omega-3 rich kappa-carrageenan oleogel in dry fermented sausage
Zohre Noorolahi, Mohammad Ali Sahari, Hassan Ahmadi Gavlighi, Mohsen Barzegar
Topics & Concepts
Food sciencePreservativeChemistryAntioxidantTBARSFermentationRipeningCarrageenanLipid oxidationLinseed oilEmulsionPolyunsaturated fatty acidFatty acidLipid peroxidationBiochemistryMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesFood Quality and Safety Studies