Incorporation of pomegranate juice concentrate and pomegranate rind powder extract to improve the oxidative stability of frankfurter during refrigerated storage

LWT - Food Science and Technology - Tập 102 - Trang 237-245 - 2019
Maryam Rafsanjani Firuzi1, Mehrdad Niakousari1, Mohammad Hadi Eskandari1, Malihe Keramat1, Hadi Hashemi Gahruie1, Amin Mousavi Khaneghah2,3
1Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
2Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, Caixa Postal: 6121, CEP: 13083-862, Campinas, São Paulo, Brazil
3Department of Technology of Chemistry, Azerbaijan State Oil and Industry University, 16/21 Azadliq Ave, Baku, Azerbaijan

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LWT - Food Science and Technology

Tập 102

237-245

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