Antioxidant packaging with encapsulated green tea for fresh minced meat

Author:

Wrona Magdalena,Nerín CristinaORCID,Alfonso Maria José,Caballero Miguel Ángel

Funder

Ministerio de Educación, Cultura y Deporte

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference44 articles.

1. Green tea catechins during food processing and storage: A review on stability and detection;Ananingsih;Food Research International,2013

2. Catechin contents of foods commonly consumed in The Netherlands. 2. Tea, wine, fruit juices, and chocolate milk;Arts;Journal of Agricultural and Food Chemistry,2000

3. Chapter 15: Use of encapsulation to inhibit oxidation of lipid ingredients in foods;Augustin,2010

4. Adaptation of the ORAC assay to the common laboratory equipment and subsequent application to antioxidant plastic films;Bentayeb;Analytical and Bioanalytical Chemistry,2009

5. UPLC-ESI-Q-TOF-MS and GC-MS identification and quantification of non-intentionally added substances coming from biodegradable food packaging;Canellas;Analytical and Bioanalytical Chemistry,2015

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