Exploring the synergistic effects of essential oil and plant extract combinations to extend the shelf life and the sensory acceptance of meat products: multi-antioxidant systems-Reference-Cited by-同舟云学术

Exploring the synergistic effects of essential oil and plant extract combinations to extend the shelf life and the sensory acceptance of meat products: multi-antioxidant systems

Published:2022-12-09 Issue:2 Volume:60 Page:679-691
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Khodaei Nastaran,Houde Marika,Bayen Stéphane,Karboune Salwa^ORCID

Funder

Ministère de l’Agriculture, des Pêcheries, et de l’Alimentation du Québec

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

https://link.springer.com/content/pdf/10.1007/s13197-022-05653-4.pdf

Reference43 articles.

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3. Aziz M, Karboune S (2018) Natural antimicrobial/antioxidant agents in meat and poultry products as well as fruits and vegetables: A review. Crit Rev Food Sci Nutr 58(3):486–511

4. Bagheri L, Khodaei N, Salmieri S, Karboune S, Lacroix MJM, p. (2020) Correlation between chemial composition and antimicrobial properties of essential oils against most common food pathogens and spoilers: in-vitro efficacy and predictive modelling. Microb Pathog 147:104212

5. Bai XL, Yue TL, Yuan YH, Zhang HWJ (2010) Optimization of microwave-assisted extraction of polyphenols from apple pomace using response surface methodology and HPLC analysis. J Sep Sci 33(23–24):3751–3758

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