Control of microbial growth and lipid oxidation on beef steak using a cashew nut shell liquid (CNSL)-based edible coating treatment-Reference-Cited by-同舟云学术

Control of microbial growth and lipid oxidation on beef steak using a cashew nut shell liquid (CNSL)-based edible coating treatment

Published:2022 Issue: Volume:42 Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

LINO Larruama Priscylla Fernandes de Vasconcelos¹,PEREIRA FILHO José Morais¹,SOUZA Marthyna Pereira de¹,ARAÚJO Débora Gomes de Sousa¹,OLIVEIRA Juliana Paula Felipe de¹^ORCID,SILVA FILHO Edson Cavalcanti da²,SILVA André Leandro da¹,MAZZETTO Selma Elaine³,OLIVEIRA Ronaldo Lopes⁴,ROCHA Karla Nayalle de Souza⁵,MOURA José Fábio Paulino de¹,BEZERRA Leilson Rocha¹

Affiliation:

1. Universidade Federal de Campina Grande, Brasil

2. Universidade Federal do Piauí, Brasil

3. Universidade Federal do Ceará, Brasil

4. Universidade Federal da Bahia, Brasil

5. Instituto Federal de Educação, Ciência e Tecnologia da Paraíba, Brasil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612022000101098&tlng=en

Reference49 articles.

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2. Official methods of analysis of AOAC,2012

3. Essential oils as additives in biodegradable films and coatings for active food packaging;Atarés L.;Trends in Food Science & Technology,2016

4. In a nutshell, recent advances in cardanol chemistry: from a nut to nanomaterials;Balachandran V. S.;Chemical Society Reviews,2013

5. Oxidative stress: Relations between the formation of reactive species and the organism’s defense;Barreiros A. L. B. S.;Quimica Nova,2006