Mexican oregano essential oils as alternatives to butylated hydroxytoluene to improve the shelf life of ground beef-Reference-Cited by-同舟云学术

Mexican oregano essential oils as alternatives to butylated hydroxytoluene to improve the shelf life of ground beef

Published:2020-07-08 Issue:8 Volume:8 Page:4555-4564
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Cantú‐Valdéz Jesús A.¹^ORCID,Gutiérrez‐Soto Guadalupe¹^ORCID,Hernández‐Martínez Carlos A.¹^ORCID,Sinagawa‐García Sugey R.¹^ORCID,Quintero‐Ramos Armando²^ORCID,Hume Michael E.³^ORCID,Herrera‐Balandrano Daniela D.⁴^ORCID,Méndez‐Zamora Gerardo¹^ORCID

Affiliation:

1. General Escobedo Universidad Autónoma de Nuevo LeónFacultad de Agronomía Nuevo León México

2. Campus Universitario Universidad Autónoma de ChihuahuaFacultad de Ciencias QuímicasCircuito Universitario s/n Chihuahua México

3. U.S. Department of Agriculture Food and Feed Safety Research Unit Southern Plains Agricultural Research CenterAgricultural Research Service College Station TX USA

4. Institute of Agro‐Product Processing Jiangsu Academy of Agricultural Sciences Nanjing China

Funder

Universidad Autonoma de Nuevo Leon

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1767

Reference53 articles.

1. Lipid and protein antioxidant capacity of dried Agaricus bisporus in salted cooked ground beef

2. Effects of gamma radiation, individually and in combination with bioactive agents, on microbiological and physicochemical properties of ground beef