Antioxidant capacity of essential oil spice extracts versus ground spices and addition of antioxidants in Bulgarian type dry-fermented sausages

The dry‐fermented sausages are under high risk of microbial cross‐contamination and physical impurities come from ground spices because they are not subjected to heat treatment. So, the objective of this study was to investigate the replacement of 3 g/kg ground black pepper (Piper nigrum L.), and cu...

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Veröffentlicht in:	European journal of lipid science and technology 2016-10, Vol.118 (10), p.1450-1462
Hauptverfasser:	Dragoev, Stefan G., Balev, Dessislav K., St. Nenov, Nenko, Vassilev, Kiril P., Vlahova-Vangelova, Dessislava B.
Format:	Artikel
Sprache:	eng
Schlagworte:	Black pepper extract Cumin extract Dihydroquercetin Dry-fermented sausages Larix sibirica Piper nigrum Rosemary extract Rosmarinus officinalis
Online-Zugang:	Volltext
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