Banana Peel: Characteristics and Consideration of Its Extract for Use in Meat Products Preservation: A Review-Reference-Cited by-同舟云学术

Banana Peel: Characteristics and Consideration of Its Extract for Use in Meat Products Preservation: A Review

Published:2021-09-14 Issue:9 Volume:1 Page:1492-1506
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Manzoor Arshied¹^ORCID,Ahmad Saghir¹

Affiliation:

1. Department of Post-Harvest Engineering and Technology, Faculty of Agricultural Sciences, Aligarh Muslim University, Aligarh, Uttar Pradesh, 202002, India

Funder

Indian Council of Medical Research

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.1c00235

Reference127 articles.

1. Assessment of the stability of sheep sausages with the addition of different concentrations of Origanum vulgare extract during storage

2. Berries extracts as natural antioxidants in meat products: A review

3. Assessment of the antioxidant activity of Bifurcaria bifurcata aqueous extract on canola oil. Effect of extract concentration on the oxidation stability and volatile compound generation during oil storage

4. Recent Trends in the Use of Natural Antioxidants for Meat and Meat Products

5. Molecular mechanisms of chemopreventive phytochemicals against gastroenterological cancer development

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