Shelf Life Extension of Chilled Pork by Optimal Ultrasonicated Ceylon Spinach (Basella alba) Extracts: Physicochemical and Microbial Properties

The effect of ultrasonication on the antioxidant and antibacterial properties of Ceylon spinach (Basella alba) extracts (CE) and the shelf life of chilled pork with CE were studied. The CE were ultrasonicated at different power levels (60–100%) for 10–40 min in an ultrasonic bath with the rise of an...

詳細記述

保存先:
書誌詳細
出版年:Foods
主要な著者: Phimolsiripol, Yuthana, Buadoktoom, Srirana, Leelapornpisid, Pimporn, Jantanasakulwong, Kittisak, Seesuriyachan, Phisit, Chaiyaso, Thanongsak, Leksawasdi, Noppol, Rachtanapun, Pornchai, Chaiwong, Nareekan, Sommano, Sarana Rose, Brennan, Charles S., Regenstein, Joe M.
フォーマット: Artigo
言語:Inglês
出版事項: MDPI 2021
主題:
Article
オンライン･アクセス:https://ncbi.nlm.nih.gov/pmc/articles/PMC8227812/
https://ncbi.nlm.nih.gov/pubmed/34072425
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10061241
タグ: タグ追加
タグなし, このレコードへの初めてのタグを付けませんか!

類似資料