Effect of cinnamaldehyde-nanoemulsion and nanostructured lipid carriers on physicochemical attributes of reduced-nitrite sausages
Narges Hojati, Sedigheh Amiri, Elahe Abedi, Mohsen Radi
Topics & Concepts
NitriteCinnamaldehydeFood scienceChemistryLipid oxidationPeroxide valueAntimicrobialLactic acidWater activityBacteriaNitrateBiochemistryAntioxidantOrganic chemistryBiologyWater contentCatalysisEngineeringGeotechnical engineeringGeneticsMeat and Animal Product QualityNanocomposite Films for Food PackagingAnimal Nutrition and Physiology