Synergistic anti‐oxidative and antimicrobial effects of oat phenolic compounds and ascorbate palmitoyl on fish balls during cold storage
Author:
Affiliation:
1. College of Food and Pharmaceutical Sciences, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province Ningbo University Ningbo Zhejiang Province P. R. China
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15922
Reference35 articles.
1. The effect of pomegranate peel extract (PPE) on the polyphenol oxidase (PPO) and quality of Pacific white shrimp (Litopenaeus vannamei) during refrigerated storage
2. A novel perspective for Lactobacillus reuteri: Nanoencapsulation to obtain functional fish fillets
3. Phenolic contents, cellular antioxidant activity and antiproliferative capacity of different varieties of oats
4. Effect of chlorine dioxide and phosphates on the quality of tiger frog ( Rana tigrina ) meat during 4 °C storage
5. Lipid damage during frozen storage of Atlantic halibut (Hippoglossus hippoglossus) in active packaging film containing antioxidants
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1. Fermentation of Lactobacillus fermentum NB02 with feruloyl esterase production increases the phenolic compounds content and antioxidant properties of oat bran;Food Chemistry;2024-03
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3. Changes in the characteristic volatile aromatic compounds in tuna cooking liquid during fermentation and deodorization by Lactobacillus plantarum RP26 and Cyberlindnera fabianii JGM9-1;Food Chemistry: X;2023-12
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