Impact of microencapsulated natural antioxidants on the lipid profile and cholesterol oxidation of γ-irradiated meat emulsions

Author:

Akhter Rehana,Masoodi F.A.,Wani Touseef Ahmed,Rather Sajad Ahmad

Funder

Indian Council of Medical Research

Publisher

Elsevier BV

Subject

Food Science

Reference51 articles.

1. Using of combined treatment between edible coatings containing ethanolic extract of papaya (Carica papaya L.) leaves and gamma irradiation for extending shel-flife of minced chicken meat;Abdeldaiem;Advance Journal of Food Science and Technology,2014

2. Ultrasonicated resveratrol loaded starch nanocapsules: Characterization, bioactivity and release behaviour under in-vitro digestion;Ahmad;Carbohydrate Polymers,2021

3. Synergistic effect of low dose γ-irradiation, natural antimicrobial and antioxidant agents on quality of meat emulsions;Akhter;Radiation Physics and Chemistry,2021

4. Effect of gamma irradiation on the microbial load, chemical and sensory properties of goat meat;Al-Bachir;Acta Alimentaria,2014

5. Official method of analysis;AOAC;Method,1990

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