Characterization, antioxidant activity and potential application fractionalized Szechuan pepper on fresh beef meat as natural preservative

Author:

Ivane Ngouana Moffo A.,Haruna Suleiman A.,Wang Wenxiu,Ma Qianyun,Wang Jie,Liu Yaqiong,Sun Jianfeng

Publisher

Elsevier BV

Subject

Food Science

Reference52 articles.

1. ɛ-polylysine coating with stinging nettle extract for fresh beef preservation;Alirezalu;Meat Science,2021

2. Using natural antioxidants in meat and meat products as preservatives: A review;Aminzare;Advances in Animal and Veterinary Sciences,2019

3. Evaluation of antioxidant and antibacterial interactions between resveratrol and eugenol in carboxymethyl cellulose biodegradable film;Aminzare;Food Science & Nutrition,2022

4. Assessment of the phytochemical composition, antimicrobial activity and anti-inflammatory effects of Lobularia maritima extracts on lipopolysaccharide-stimulated RAW 264.7 cells and their capacity to extend the shelf life of raw minced beef;Ben Hsouna;Journal of Functional Foods,2022

5. Simultaneous quantification and identification of flavonoids, lignans, coumarin and amides in leaves of Zanthoxylum armatum using UPLC-DAD-ESI-QTOF–MS/MS;Bhatt;Journal of Pharmaceutical and Biomedical Analysis,2017

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