Strategies to increase the shelf life of meat and meat products with phenolic compounds-Reference-Cited by-同舟云学术

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Strategies to increase the shelf life of meat and meat products with phenolic compounds

Published:2021 Issue: Volume: Page:171-205
ISSN:1043-4526
Container-title:Application of Polyphenols in Foods and Food Models
language:
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Author:

Munekata Paulo E.S.,Pateiro Mirian,Bellucci Elisa Rafaela Bonadio,Domínguez Rubén,da Silva Barretto Andrea Carla,Lorenzo José M.

Funder

Ministerio de Economía y Competitividad

Publisher

Elsevier

Reference92 articles.

1. Pulsed electric field and mild heating for milk processing: A review on recent advances;Alirezalu;Journal of the Science of Food and Agriculture,2020

2. Multifunctional halochromic packaging materials: Saffron petal anthocyanin loaded-chitosan nanofiber/methyl cellulose matrices;Alizadeh-Sani;Food Hydrocolloids,2021

3. pH-responsive color indicator films based on methylcellulose/chitosan nanofiber and barberry anthocyanins for real-time monitoring of meat freshness;Alizadeh-Sani;International Journal of Biological Macromolecules,2020

4. Antioxidant protection of high-pressure processed minced chicken meat by industrial tomato products;Alves;Food and Bioproducts Processing,2012

5. Active packaging using an olive leaf extract and high pressure processing for the preservation of sliced dry-cured shoulders from Iberian pigs;Amaro-Blanco;Innovative Food Science and Emerging Technologies,2018

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4. Effect of coating with combined chitosan and gallic acid on shelf-life stability of Jeju black cattle beef;Animal Bioscience;2024-01-01

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