Grape by-product extracts against microbial proliferation and lipid oxidation: a review-Reference-Cited by-同舟云学术

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Grape by-product extracts against microbial proliferation and lipid oxidation: a review

Published:2016-12-01 Issue:4 Volume:97 Page:1055-1064
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Mattos Gabriela N¹,Tonon Renata V²,Furtado Angela AL²,Cabral Lourdes MC²

Affiliation:

1. Rural Federal University of Rio de Janeiro; 23890-000 Seropédica RJ Brazil

2. Embrapa Food Technology; 23020-470 Rio de Janeiro RJ Brazil

Publisher

Wiley

Subject

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

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.8062/fullpdf

Reference105 articles.

1. Antibacterial and antioxidant activities of grape (Vitis vinifera) seed extracts;Jayaprakasha;Food Res Int,2003

2. WHO 2015 http://www.who.int/mediacentre/factsheets/fs399/en/

3. Effect of rosemary extract, chitosan and α-tocopherol on lipid oxidation and colour stability during frozen storage of beef burgers;Georgantelis;Meat Sci,2007

4. Isolation and identification of xenobiotic aryl hydrocarbon receptor ligands in dyeing wastewater;P-h;Environ Sci Technol,2007

5. You eat what you are: modern health worries and the acceptance of natural and synthetic additives in functional foods;Devcich;Appetite,2007

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