Natural antimicrobial properties of liquid smoke derived from cocoa pod shells in meatball preservation
The liquid smoke, which is produced by pyrolyzing wood materials containing cellulose, hemicellulose, and lignin, can be used to preserve food. Phenolic, acetic, and carbonyl compounds found in liquid smoke can serve as a natural preservative. This study aimed to determine meatball preservation abil...
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| Autori principali: | , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Elsevier
2023-10-01
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| Serie: | South African Journal of Chemical Engineering |
| Soggetti: | |
| Accesso online: | http://www.sciencedirect.com/science/article/pii/S1026918523000744 |
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