A combined approach using slightly acidic electrolyzed water and tea polyphenols to inhibit lipid oxidation and ensure microbiological safety during beef preservation
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference33 articles.
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3. Influence of vacuum-ageing duration of whole beef on retail shelf life of steaks packaged with oregano (Origanum vulgare L.) active film under high O2;Djenane;Journal of Food Science and Technology,2016
4. Extension of the shelf life of beef steaks packaged in a modified atmosphere by treatment with rosemary and displayed under UV-free lighting;Djenane;Meat Science,2003
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3. Reducing blood lipid behavior in vivo based dark brick tea intake;CyTA - Journal of Food;2023-12-13
4. Shelf-life extension of soy sauce by using chitosan oligosaccharides combined with tea polyphenols;Food Chemistry: X;2023-12
5. Controlling microbial population in livestock and poultry industry using electrolyzed water as an emerging technology for ensuring food safety;Food Control;2023-10
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