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Antibacterial and antioxidant effects of five spice and herb extracts as natural preservatives of raw pork

  • Published:2009-06-23 Issue:11 Volume:89 Page:1879-1885
  • ISSN:0022-5142
  • Container-title:Journal of the Science of Food and Agriculture
  • language:en
  • Short-container-title:J. Sci. Food Agric.

Author:

Shan Bin,Cai Yi-Zhong,Brooks John D,Corke Harold

Funder

The University of Hong Kong

Publisher

Wiley

Subject

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

Reference35 articles.

1. An introduction to active packaging of foods;Labuza;Food Technol,1996

2. Lipid oxidation in muscle foods-a review;Ladikos;Food Chem,1990

3. The biochemical basis for discoloration in fresh meat: a review;Faustman;J Muscle Foods,1990

4. The use of natural antioxidants in ready-to-serve food;Karpinska;Food Chem,2001

5. Dietary carcinogens and anticarcinogens: oxygen radical and degenerative diseases;Ames;Science,1983
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