Evaluation biodegradable films with green tea extract for interleafing sliced meat products-Reference-Cited by-同舟云学术

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Evaluation biodegradable films with green tea extract for interleafing sliced meat products

Published:2024-11 Issue: Volume:458 Page:140159
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Hamann Daniele,Wlodarkievicz Maria Eduarda,Puton Bruna Maria Saorin,Fischer Bruno,Colet Rosicler,Paroul Natalia,Valduga Eunice,Zeni Jamile,Mignoni Marcelo Luis,Junges Alexander,Backes Geciane Toniazzo,Cansian Rogério Luis

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Fundação de Amparo à Pesquisa do Estado do Rio Grande do Sul

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Reference49 articles.

1. Changes in the antioxidant potential of Camellia sinensis cultures under the influence of phenolic precursors;Aksenova;Molecules,2024

2. Estabilidade do presunto cozido acondiconado em diferentes embalagens;Alexandretti;Higiene Alimentar,2013

3. Antioxidant and antimicrobial activities of tea infusions;Almajano;Food Chemistry,2008

4. Enhanced physical properties, antioxidant and antibacterial activity of bio-composite films composed from carboxymethyl cellulose and polyvinyl alcohol incorporated with broccoli sprout seed extract for butter packaging;Alshehri;International Journal of Biological Macromolecules,2024

5. Physical, structural and antimicrobial properties of poly vinyl alcohol–chitosan biodegradable films;Bonilla;Food Hydrocolloids,2014

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