Characterization of natural curing agents from Japanese radish (Raphanus sativus L.) for their use in clean label restructured cooked meat products
Angélica Sousa Guimarães, Jéssica Sousa Guimarães, Ana Beatriz Silva Araújo, Lorena Mendes Rodrigues, Elisângela Elena Nunes Carvalho, Alcinéia de Lemos Souza Ramos, Eduardo Mendes Ramos
Topics & Concepts
RaphanusChemistryFood scienceNitriteMetmyoglobinSodium nitriteRed cabbageCuring (chemistry)Pulp (tooth)Ascorbic acidIncubationNitrateHorticultureBiologyMedicinePolymer chemistryPathologyBiochemistryOrganic chemistryMyoglobinMeat and Animal Product QualityPhytochemicals and Antioxidant ActivitiesFood Quality and Safety Studies