Control of microbial growth and lipid oxidation in beef using a Lepidium perfoliatum seed mucilage edible coating incorporated with chicory essential oil-Reference-Cited by-同舟云学术

Control of microbial growth and lipid oxidation in beef using a Lepidium perfoliatum seed mucilage edible coating incorporated with chicory essential oil

Published:2021-04-05 Issue:5 Volume:9 Page:2458-2467
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Alizadeh Behbahani Behrooz¹^ORCID,Falah Fereshteh²^ORCID,Vasiee Alireza²^ORCID,Tabatabaee Yazdi Farideh²^ORCID

Affiliation:

1. Department of Food Science and Technology Faculty of Animal Science and Food Technology Agricultural Sciences and Natural Resources University of Khuzestan Mollasani Iran

2. Department of Food Science and Technology Faculty of Agriculture Ferdowsi University of Mashhad Mashhad Iran

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2186

Reference40 articles.

1. Antioxidant activity and total phenolic content of essential oils and extracts of sweet basil (Ocimum basilicum L.) plants

2. Use of alginate edible coating and basil (Ocimum spp.) extracts on beef characteristics during storage;Alexandre S.;Journal of Food Science and Technology,2020

3. Chemical Composition and Antioxidant, Antimicrobial, and Antiproliferative Activities of Cinnamomum zeylanicum Bark Essential Oil

4. Development of a novel edible coating made by Balangu seed mucilage and Feverfew essential oil and investigation of its effect on the shelf life of beef slices during refrigerated storage through intelligent modeling

5. Shirazi balangu (Lallemantia royleana) seed mucilage: Chemical composition, molecular weight, biological activity and its evaluation as edible coating on beefs

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