Dietary citrus pulp and grape pomace as potential natural preservatives for extending beef shelf life-Reference-Cited by-同舟云学术

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Dietary citrus pulp and grape pomace as potential natural preservatives for extending beef shelf life

Published:2020-04 Issue: Volume:162 Page:108029
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Tayengwa Tawanda,Chikwanha Obert C.,Gouws Pieter,Dugan Michael E.R.,Mutsvangwa Timothy,Mapiye Cletos

Funder

National Research Foundation of South Africa

South African Department of Science and Technology

Publisher

Elsevier BV

Subject

Food Science

Reference90 articles.

1. Analysis of vitamins A and E by high-performance liquid chromatography;AACC,2000

2. Bioactive compounds and antioxidant capacities in different edible tissues of citrus fruit of four species;Abeysinghe;Food Chemistry,2007

3. Fruit-based natural antioxidants in meat and meat products: A review;Ahmad;Critical Reviews in Food Science and Nutrition,2015

4. Effects of plant extracts on microbial growth, color change, and lipid oxidation in cooked beef;Ahn;Food Microbiology,2007

5. Quercetin dietary supplementation of fattening lambs at 0.2% rate reduces discolouration and microbial growth in meat during refrigerated storage;Andrés;Meat Science,2013

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