Storage stability of dried tomato slices during storage as affected by salt and lemon pretreatments

Oboulbiga, Edwige Bahanla; Parkouda, Charles; Dabiré, Christophe; Guissou, Aimée W.D.B.; Traore, Korotimi; Semde, Zénabou; Douamba, Zoenabo; Sawadogo-Lingani, Hagrétou; Dicko, Mamoudou H.

doi:10.1080/10942912.2022.2046051

Cited by 2 publications

(1 citation statement)

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“…More studies must investigate their use in reformulated meat products that correspond with customer expectations for healthier, clean-label choices. Investigating Beta vulgaris as a natural supply of nitrate offers a viable route toward more [21].…”

Section: Functional Properties and Chemical Compositionmentioning

confidence: 99%

Exploring natural colourants for enhanced sausage appeal: A review of sourcing, extraction methods, and applications, with emphasis on beetroot as an example

Suychinov,

Kakimov,

Yessimbekov

et al. 2024

Potr. S. J. F. Sci.

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Incorporating natural colourants in sausage production offers an avenue to enhance product desirability while meeting consumer preferences for clean-label ingredients. This paper thoroughly examines the selection, formulation, processing, and quality control aspects involved in utilizing natural colourants in sausages, with particular attention to beetroot. Key subjects explored encompass a variety of natural colourant sources and types, diverse extraction techniques, factors influencing colour stability, regulatory considerations, and consumer perception. Furthermore, the paper delves into emerging trends and advancements in sausage manufacturing, such as plant-based alternatives, functional fortification, and sustainability initiatives. By strategically harnessing the potential of natural colourants, including beetroot, sausage producers can customize their offerings to align with consumer preferences, distinguish their products, and bolster their competitiveness in the market.

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Section: Functional Properties and Chemical Compositionmentioning

confidence: 99%