Sulfite‐free lamb burger meat: antimicrobial and antioxidant properties of green tea and carvacrol

Author:

Bellés Marc1,Alonso Veronica1,Roncalés Pedro1,Beltrán Jose A1

Affiliation:

1. Grupo de Investigación de Calidad y Tecnología de la Carne, Instituto Agroalimentario de Aragón–IA2Universidad de Zaragoza–CITA Zaragoza Spain

Funder

Gobierno de Aragón

European Regional Development Fund

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference40 articles.

1. Commission Regulation (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food additives;European Commission;Off J Eur Union Legis,2011

2. Adding Molecules to Food, Pros and Cons: A Review on Synthetic and Natural Food Additives

3. Scientific opinion on the re‐evaluation of sulfur dioxide (E 220), sodium sulfite (E 221), sodium bisulfite (E 222), sodium metabisulfite (E 223), potassium metabisulfite (E 224), calcium sulfite (E 226), calcium bisulfite (E 227) and potassium bisulfite (E 228) as food additives;European Food Safety Authority (EFSA);EFSA J,2016

4. Adsorption properties of tea polyphenols onto three polymeric adsorbents with amide group

5. Green tea and grape seed extracts — Potential applications in food safety and quality

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