Effect of astaxanthin and carvacrol co-encapsulated emulsion and chitosan on the physicochemical, rheological, and antimicrobial properties in nitrite-free meat spread
Yun Jeong Kim, Bo-Gyeong Kim, Yong Gi Chun, Ha Ram Kim, Seung‐Hye Woo, Yun‐Sang Choi, Bum‐Keun Kim, Bum‐Keun Kim, Bum‐Keun Kim
Topics & Concepts
CarvacrolEmulsionAstaxanthinAntimicrobialChemistryNitriteChitosanRheologyFood scienceChromatographyMaterials scienceBiochemistryOrganic chemistryComposite materialCarotenoidNitrateMeat and Animal Product QualityAnimal Nutrition and PhysiologyMicroencapsulation and Drying Processes