Bioactive Peptides and Protein Hydrolysates Used in Meat and Meat Products’ Preservation─A Review-Reference-Cited by-同舟云学术

Bioactive Peptides and Protein Hydrolysates Used in Meat and Meat Products’ Preservation─A Review

Published:2024-04-17 Issue:5 Volume:4 Page:1003-1016
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

González-Osuna María Fernanda¹,Bernal-Mercado Ariadna Thalía¹^ORCID,Wong-Corral Francisco Javier¹,Ezquerra-Brauer Josafat Marina¹,Soto-Valdez Herlinda²,Castillo Alejandro³,Rodríguez-Figueroa José Carlos⁴,Del-Toro-Sánchez Carmen Lizette¹

Affiliation:

1. Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, 83000 Hermosillo, Sonora Mexico

2. Coordinación de Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y Desarrollo A.C. (CIAD), 83304 Hermosillo, Sonora, Mexico

3. Department of Food Science and Technology, Texas A&M University, College Station, Texas 77843, United States

4. Departamento de Ingeniería Química y Metalurgia, Universidad de Sonora, 83000 Hermosillo, Sonora, Mexico

Funder

Mexican Council of Humanities, Science, and Technology (CONAHCYT)

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.3c00605

Reference113 articles.

1. Active and intelligent biodegradable packaging films using food and food waste-derived bioactive compounds: A review

2. The microbiology of beef from carcass chilling through primal storage to retail steaks

3. Beyond Conventional Meat Preservation: Saddling the Control of Bacteriocin and Lactic Acid Bacteria for Clean Label and Functional Meat Products

4. Enzymatic hydrolysis and microbial fermentation: The most favorable biotechnological methods for the release of bioactive peptides