Open Access
Issue
E3S Web of Conf.
Volume 510, 2024
IV International Conference on Ensuring Sustainable Development in the Context of Agriculture, Energy, Ecology and Earth Science (ESDCA2024)
Article Number 01028
Number of page(s) 8
Section Agriculture
DOI https://doi.org/10.1051/e3sconf/202451001028
Published online 09 April 2024
  1. U. Roobab, A.W. Khan, J.M. Lorenzo, R.N. Arshad, B.R. Chen, X.A. Zeng, A.E. Bekhit, R. Suleman, R.M. Aadil, Food Resear International 150, 110792 (2021) DOI: https://doi.org/10.1016/j.foodres.2021.110792 [CrossRef] [Google Scholar]
  2. P.R. Sbardelotto, E. Balbinot-Alfaro, M. da Rocha, A.T. Alfaro, Critical Revie. in Food Science Nutrition 63, 16 (2023) DOI: https://doi.org/10.1080/10408398.2022.2081664 [Google Scholar]
  3. A. Ulloa-Saavedra, C. García-Betanzos, M. Zambrano-Zaragoza, D. Quintanar-Guerrero, S. Mendoza-Elvira, B. Velasco-Bejarano, Foods 11, 22 (2022) DOI: https://doi.org/10.3390/foods11142150 [CrossRef] [PubMed] [Google Scholar]
  4. Lindsay, Robert C. “Food additives.” In Fennema’s food chemistry, CRC Press (2007) [Google Scholar]
  5. S.M. Nuñez, C. Cárdenas, P. Valencia, M. Pinto, J. Silva, E. Pino-Cortés, S. Almonacid, Foods 12, 11 (2023) DOI: https://doi.org/10.3390/foods12071496 [Google Scholar]
  6. K.P. Thangavelu, J.P. Kerry, B.K. Tiwari, C.K. McDonnell, Trends in Food Science & Technology, 94, 11 (2019) DOI: https://doi.org/10.1016/j.tifs.2019.10.001 [Google Scholar]
  7. I. Weigel, S. Nistler, R. Pichner, S. Budday, S. Gensberger-Reigl, Foods 12, 16 (2023) DOI: https://doi.org/10.3390/foods12101960 [CrossRef] [PubMed] [Google Scholar]
  8. A.K. Câmara, V.A. Vidal, M. Santos, O.D. Bernardinelli, E. Sabadini, M.A. Pollonio, Meat science 163, 108085 (2020) DOI: https://doi.org/10.1016/j.meatsci.2020.108085 [CrossRef] [PubMed] [Google Scholar]
  9. L. Ran, X. Ci, L. Liu, X. Wang, M. Rifky, R. Liu, W. Sui, T. Wu, and M. Zhang. International Journal of Biological Macromolecules, 260, 129615 (2024) DOI: https://doi.org/10.1016/j.ijbiomac.2024.129615 [CrossRef] [PubMed] [Google Scholar]
  10. Y. Zhou, P. Watkins, S. Oiseth, M. Cochet-Broch, A.L. Sikes, C. Chen, R. Buckow, Food Control 126, 108008 (2021) DOI: https://doi.org/10.1016/j.foodcont.2021.108008 [CrossRef] [Google Scholar]
  11. R. Mohamed, M. Jesfar, K. Dissanayake, U. Orif, M. Samadiy, Production of yoghurts with the addition of microencapsulated cinnamon, garlic and cumin oil with corn oil, In E3S Web of Conferences, 18 January 2024, Dushanbe, Tajikistan, 480, 03014 (2023) DOI: https://doi.org/10.1051/e3sconf/20244800301 [Google Scholar]
  12. S. Sriwattana, N. Chokumnoyporn, W. Prinyawiwatkul, J. Food Science 86, 12 (2021) DOI: https://doi.org/10.1111/1750-3841.15875 [Google Scholar]
  13. J.D. Rios-Mera, E. Saldaña, M.L. Cruzado-Bravo, M.M. Martins, I. Patinho, M.M. Selani, D. Valentin, C.J. Contreras-Castillo, Meat Science, 161, 107992 (2020) DOI: https://doi.org/10.1016/j.meatsci.2019.107992 [CrossRef] [PubMed] [Google Scholar]
  14. Y. Araya-Quesada, A. Araya-Morice, S. Araya-Vargas, M. Redondo-Solano, E. Madrigal-Arias, E. Cubero-Castillo, Journal of Food Science and Technology 57, 8 (2020) DOI: https://doi.org/10.1007%2Fs13197-020-04338-0 [Google Scholar]
  15. M Krvavica, J Đugum, MD Topalović, A Kegalj, I Ljubičić, M Konjačić, Animals 11, 3019 (2021) DOI: https://doi.org/10.3390/ani11113019 [Google Scholar]
  16. X. Zhang, J. Yang, H. Gao, Y. Zhao, J. Wang, S. Wang, Meat Science 166, 108132 (2020) DOI: https://doi.org/10.1016/j.meatsci.2020.108132 [CrossRef] [PubMed] [Google Scholar]
  17. K. Dissanayake, M. Rifky, M. Jesfar, J. Makhmayorov, S. Rakhimkulov, B. Abdullayev, M. Samadiy, Development of Technology to Incorporate Curry leaves (Murraya Koenjii) to Develop Functional Chicken Sausage and Evaluation of Chemical Properties, In IOP Conference Series: Earth and Environmental Science, 26-27 August 2023, Jakarta, Indonesia, 1275, 1, 012008 (2023) DOI: https://doi.org/10.1088/1755-1315/1275/1/012008 [Google Scholar]
  18. Pegg, Ronald B., and Fereidoon Shahidi. Nitrite curing of meat: The N-nitrosamine problem and nitrite alternatives. John Wiley & Sons (2008) [Google Scholar]
  19. B. Ben Akacha, M. Michalak, B. Najar, F. Venturi, I. Taglieri, M. Kačániová, R. Ben Saad, W. Mnif, S. Garzoli, A. Ben Hsouna, Foods 12 (2023) DOI: https://doi.org/10.3390/foods12081647 [CrossRef] [PubMed] [Google Scholar]
  20. A. Bonifacie, P. Gatellier, A. Promeyrat, G. Nassy, L. Picgirard, V. Scislowski, V. Santé-Lhoutellier, L. Théron, Foods 10, 852 (2021) DOI: https://doi.org/10.3390/foods10040852 [CrossRef] [PubMed] [Google Scholar]
  21. S.K. Jin, T.S. Shin, D.G. Yim, Journal of Animal Science and Technology. 62, 11 (2020) DOI: https://doi.org/10.5187%2Fjast.2020.62.5.702 [Google Scholar]
  22. A.R. Rebellato, J.G. Silva, P.P. de Moraes, B. Trajano, J.A. Pallone, Food Research International 155, 111121 (2022) DOI: https://doi.org/10.3390/foods10040852 [CrossRef] [Google Scholar]
  23. W. Khalid, A. Maggiolino, J. Kour, M.S. Arshad, N. Aslam, M.F. Afzal, P. Meghwar, K.U. Zafar, P. De Palo, S.A. Korma, Frontiers in Nutrition 9, 1057457 (2023) DOI: https://doi.org/10.3389/fnut.2022.1057457 [CrossRef] [PubMed] [Google Scholar]
  24. K. Dissanayake, M. Rifky, K. Nurmukhamedov, J. Makhmayorov, B. Abdullayev, J. Farmanov, M. Samadiy, A comparative analysis of traditional meat processing methods, in E3S Web of Conferences, EDP Science, December 21-22, 2023, China, Russia, 494, 04023 (2024) DOI: https://doi.org/10.1051/e3sconf/202449404023 [Google Scholar]
  25. Y. Xia, J. Qian, Y. Zhao, B. Zheng, K. Wei, B. Peng, J. Yuan, C. Xing, W. Yan, Journal of Texture Studies 54, 16 (2023) DOI: https://doi.org/10.1111/jtxs.12718 [Google Scholar]
  26. L. Molognoni, H. Daguer, G.E. Motta, T.C. Merlo, J.D. Lindner, Food Research International 125, 108608 (2019) DOI: https://doi.org/10.1016/j.foodres.2019.108608 [CrossRef] [Google Scholar]
  27. W. Jia, X. Wu, R. Li, S. Liu, L. Shi, Food Chemistry 365, 130535 (2021) DOI: https://doi.org/10.1016/j.foodchem.2021.130535 [CrossRef] [PubMed] [Google Scholar]
  28. T. D’Amore, A. Di Taranto, G. Berardi, V. Vita, G. Marchesani, A.E. Chiaravalle, M. Iammarino, Comprehensive Review in Food Science and Food Safety 19, 21 (2020) DOI: https://doi.org/10.1111/1541-4337.12607 [Google Scholar]
  29. A. Vasilaki, E. Panagiotopoulou, T. Koupantsis, E. Katsanidis, I. Mourtzinos, Critical Review in Food Science and Nutrition 62, 18 (2022) DOI: https://doi.org/10.1080/10408398.2021.1939264 [Google Scholar]
  30. S. Al‐Dalali, C. Li, B. Xu, J. Food Biochemistry 46, e13962 (2022) DOI: https://doi.org/10.1111/jfbc.13962 [Google Scholar]
  31. C.S. Ursachi, S. Perța-Crișan, F.D. Munteanu, Foods 9, 1883 (2020) DOI: https://doi.org/10.3390/foods9121883 [CrossRef] [PubMed] [Google Scholar]
  32. J. Ji, S. Shankar, F. Royon, S. Salmieri, M. Lacroix, Critical Review in Food Science and Nutrition 63, 17 (2023) Doi: http://dx.doi.org/10.1080/10408398.2021.1957766 [Google Scholar]
  33. D. Kasun, M. Rifky, M. Jesfar, J. Makhmayorov, S. Rakhimkulov, B. Abdullayev, Technology Development to Measure Chemical and Oxidative Stability of Edible Oils Using Fourier Transform-Infrared Spectroscopy, In IOP Conference Series: Earth and Environmental Science, 26-27 August 2023, Jakarta, Indonesia 1275, 1, 012007 (2023) DOI: https://doi.org/10.1088/1755-1315/1275/1/012007 [Google Scholar]
  34. M. Li, X. Zhang, Y. Yin, J. Li, C. Qu, L. Liu, Y. Zhang, Q. Zhu, S. Wang, Critical Review in Food Science and Nutrition 15, 12 (2023) DOI: http://dx.doi.org/10.1080/10408398.2021.1957766 [Google Scholar]

Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.

Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.

Initial download of the metrics may take a while.