Effects of Edible Films Containing Procyanidin on the Preservation of Pork Meat during Chilled Storage-Reference-Cited by-同舟云学术

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Effects of Edible Films Containing Procyanidin on the Preservation of Pork Meat during Chilled Storage

Published:2016-04-30 Issue:2 Volume:36 Page:230-236
ISSN:1225-8563
Container-title:Korean Journal for Food Science of Animal Resources
language:en
Short-container-title:Korean Journal for Food Science of Animal Resources

Author:

Kim Hyoun Wook,Jeong Jin Young,Seol Kuk-Hwan,Seong Pil-Nam,Ham Jun-Sang

Publisher

Korean Society for Food Science of Animal Resources

Subject

Animal Science and Zoology,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/ksfsar/JAKO201613461354243.pdf

Reference44 articles.

1. Effect of N-acetyl-cysteine on liposomal and muscle model oxidation induced by reactive oxygen, nitrogen, and sulfur

2. Instrumental evaluation of pH effects on ability of pork chops to bloom

3. Active films based on cocoa extract with antioxidant, antimicrobial and biological applications

4. Display life of beef packaged with an antioxidant active film as a function of the concentration of oregano extract

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1. Application of Antioxidant Poly-Lactic Acid/Polyhydroxybutyrate (PLA/PHB) Films with Rice Bran Extract for the Preservation of Fresh Pork Meat;Foods;2024-03-21

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3. Active Poly (Lactic Acid) Films with Rice Straw Aqueous Extracts for Meat Preservation Purposes;Food and Bioprocess Technology;2023-04-21

4. Using rice straw fractions to develop reinforced, active PLA-starch bilayers for meat preservation;Food Chemistry;2023-03

5. Active poly (lactic acid) films with rice straw aqueous extracts for meat preservation purposes;2023-01-17

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