Effect of edible pectin-fish gelatin films containing the olive antioxidants hydroxytyrosol and 3,4-dihydroxyphenylglycol on beef meat during refrigerated storage

Author:

Bermúdez-Oria Alejandra,Rodríguez-Gutiérrez Guillermo,Rubio-Senent Fátima,Fernández-Prior África,Fernández-Bolaños Juan

Funder

Ministry of Economy, Industry and Competitiveness

European Social Fund

Spanish FPI

Publisher

Elsevier BV

Subject

Food Science

Reference31 articles.

1. Antioxidant and ion-induced gelation functions of pectins enabled by polyphenol conjugation;Ahn;International Journal of Biological Macromolecules,2017

2. F1927. Standard test method for determination of oxygen gas transmission rate, permeability and permeance at controlled relative humidity through barrier materials using a coulometric detector;ASTM (American Society for Testing and Materials),2014

3. E-96. Standard test methods for water vapor transmission of materials;ASTM (American Society for Testing and Materials),2016

4. Physical and functional properties of pectin-fish gelatin films containing the olive phenols hydroxytyrosol and 3,4-dihydroxyphenylglycol;Bermúdez-Oria;Carbohydrate Polymers,2017

5. New method for quantitative determination of uronic acids;Blumenkrantz;Analytical Biochemistry,1973

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