The effect of black rice water extract on surface color, lipid oxidation, microbial growth, and antioxidant activity of beef patties during chilled storage-Reference-Cited by-同舟云学术

The effect of black rice water extract on surface color, lipid oxidation, microbial growth, and antioxidant activity of beef patties during chilled storage

Published:2020-06 Issue: Volume:164 Page:108091
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Prommachart Ronnachai,Belem Thiago Sakomoto,Uriyapongson Suthipong,Rayas-Duarte Patricia,Uriyapongson Juntanee,Ramanathan Ranjith

Funder

Khon Kaen University

Oklahoma State University

Publisher

Elsevier BV

Subject

Food Science

Reference57 articles.

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2. Combined antioxidant and sensory effects of corn starch films with nanoemulsion of Zataria multiflora essential oil fortified with cinnamaldehyde on fresh ground beef patties;Amiri;Meat Science,2019

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4. Natural antimicrobial/antioxidant agents in meat and poultry products as well as fruits and vegetables: A review;Aziz;Critical Reviews in Food Science and Nutrition,2016

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