Antibacterial and antioxidative activity of the essential oil and seed extracts of Artocarpus heterophyllus for effective shelf‐life enhancement of stored meat-Reference-Cited by-同舟云学术

Antibacterial and antioxidative activity of the essential oil and seed extracts of Artocarpus heterophyllus for effective shelf‐life enhancement of stored meat

Published:2020-11-16 Issue:1 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Ramli Aizi Nor Mazila¹^ORCID,Badrulzaman Sharifah Zafierah Syed¹,Hamid Hazrulrizawati Abd¹^ORCID,Bhuyar Prakash²^ORCID

Affiliation:

1. Faculty of Industrial Sciences and Technology, College of Computing and Applied Sciences Universiti Malaysia Pahang Kuantan Malaysia

2. School of Renewable Energy Maejo University Chiang Mai Thailand

Funder

Universiti Malaysia Pahang

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14993

Reference50 articles.

1. Recent Methodology in Ginseng Analysis

2. Assessment of Antioxidant and Antibacterial Properties on Meat Homogenates of Essential Oils Obtained from Four Thymus Species Achieved from Organic Growth

3. Citrus by-products as ruminant feeds: A review

4. Ascorbate, green tea and grape seed extracts increase the shelf life of low sulphite beef patties

5. Effect of Lactarius piperatus fruiting body maturity stage on antioxidant activity measured by several biochemical assays

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