Bioactive Nanoemulsions for Enhancing Sausage and Meat Patty Shelf-Life

The application of bioactive nanoemulsions in the meat industry has attracted great interest due to their ability to improve the stability, bioavailability, and functionality of bioactive compounds, contributing to the extension of the shelf-life of highly perishable products, such as sausages and m...

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Hlavní autoři:	Antia G. Pereira, Ana Perez-Vazquez, Paula Barciela, Ana O. S. Jorge, Ezgi Nur Yuksek, Rafael Nogueira-Marques, Sepidar Seyyedi-Mansour, Miguel A. Prieto
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2026-01-01
Edice:	Foods
Témata:	nanoemulsions bioactive compounds shelf-life extension natural preservers meat patties sausages
On-line přístup:	https://www.mdpi.com/2304-8158/15/3/430
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