Effect of the application of an edible film with turmeric (C urcuma longa L.) on the oxidative stability of meat-Reference-Cited by-同舟云学术

Effect of the application of an edible film with turmeric (C urcuma longa L.) on the oxidative stability of meat

Published:2020-07-11 Issue:8 Volume:8 Page:4308-4319
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Bojorges Hylenne¹^ORCID,Ríos‐Corripio M. A.²^ORCID,Hernández‐Cázares Aleida S.¹^ORCID,Hidalgo‐Contreras Juan Valente¹^ORCID,Contreras‐Oliva Adriana¹^ORCID

Affiliation:

1. Colegio de Postgraduados ‐ Campus Córdoba. Km. 348 Carretera Federal Córdoba‐Veracruz Amatlán de los Reyes Veracruz México

2. CONACYT–Colegio de Postgraduados ‐ Campus Córdoba. Km. 348 Carretera Federal Córdoba–Veracruz Amatlán de los Reyes Veracruz México

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1728

Reference93 articles.

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2. Edible films from essential-oil-loaded nanoemulsions: Physicochemical characterization and antimicrobial properties

3. Bioactive evaluation and application of different formulations of the natural colorant curcumin (E100) in a hydrophilic matrix (yogurt)

4. Combined antioxidant and sensory effects of corn starch films with nanoemulsion of Zataria multiflora essential oil fortified with cinnamaldehyde on fresh ground beef patties

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