The Effect of Plasma-Activated Water Combined with Rosemary Extract (<i>Rosmarinus officinalis</i> L.) on the Physicochemical Properties of Frankfurter Sausage during Storage

This study investigated the impact of plasma-activated water (PAW) and rosemary extract on the bacterial inactivation and quality attributes of Frankfurter sausages during a 6-day storage period. The antibacterial activity, total phenol content (TPC), and total flavonoid content (TFC) of the rosemar...

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Detalhes bibliográficos

Principais autores:	Fatemeh Zeraat Pisheh, Fereshteh Falah, Farideh Sanaei, Alireza Vasiee, Hossein Zanganeh, Farideh Tabatabaee Yazdi, Salam A. Ibrahim
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2023-11-01
Colecção:	Foods
Assuntos:	PAW sausage rosemary extract physicochemical properties shelf life
Acesso em linha:	https://www.mdpi.com/2304-8158/12/21/4022
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