Clove essential oil ( <i>Syzygium aromaticum</i> L.) as a natural preservative to improve the shelf‐life of chicken patties with different degrees of myopathy-Reference-Cited by-同舟云学术

Clove essential oil ( Syzygium aromaticum L.) as a natural preservative to improve the shelf‐life of chicken patties with different degrees of myopathy

Published:2022-08-30 Issue:11 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Pinto Laura Adriane de Moraes¹^ORCID,Razente Rodolfo A.¹,Benito Carlos E.²,Gubert Laura²,Stefanello Luiza R.²,Simões Eduarda P.²,Júnior Ranulfo Combuca da Silva³,Monteschio Jéssica de Oliveira⁴^ORCID,Fernandes Jovanir I. M.¹

Affiliation:

1. Animal Science Post‐Graduate Program Federal University of Paraná‐Sector Palotina Palotina Paraná Brazil

2. Department of Zootecnia Federal University of Paraná‐Sector Palotina Palotina Paraná Brazil

3. Chemistry Department State University of Maringá Maringá Paraná Brazil

4. Department of Animal Science Federal University of Roraima Boa Vista Roraima Brazil

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.17037

Reference54 articles.

1. Development of antibacterial structures and films using clove bud powder

2. Application of high-pressure processing and polylactide/cinnamon oil packaging on chicken sample for inactivation and inhibition of Listeria monocytogenes and Salmonella Typhimurium, and post-processing film properties

3. Implications of white striping and spaghetti meat abnormalities on meat quality and histological features in broilers

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