The potential role of secondary metabolites in modulating the flavor and taste of the meat
V Ramalingam, Z Song, I Hwang - Food Research International, 2019 - Elsevier
Flavor is one of the most significant characteristics of beef palatability and it can eventually
affect the consumer's acceptance of a beef product and purchasing habits. Variation in beef …
affect the consumer's acceptance of a beef product and purchasing habits. Variation in beef …
Effect of frozen storage on the lipid oxidation, protein oxidation, and flavor profile of marinated raw beef meat
S Al-Dalali, C Li, B Xu - Food Chemistry, 2022 - Elsevier
This study aimed to evaluate the effects of long-term frozen storage on the lipid oxidation,
protein oxidation, and flavor profile of marinated raw beef meat. Twenty-eight volatiles were …
protein oxidation, and flavor profile of marinated raw beef meat. Twenty-eight volatiles were …
Development and characterization of PVA-starch incorporated with coconut shell extract and sepiolite clay as an antioxidant film for active food packaging applications
An active antioxidant film was fabricated by using polyvinyl alcohol (PVA) and corn starch
(ST) and incorporated with and 3, 5, 10, and 20%(v/v) coconut shell extract (CSE) and …
(ST) and incorporated with and 3, 5, 10, and 20%(v/v) coconut shell extract (CSE) and …
Application of antioxidants as an alternative improving of shelf life in foods
Oxidation is the main problem in preserving food products during storage. A relatively novel
strategy is the use of antioxidant-enriched edible films. Antioxidants hinder reactive oxygen …
strategy is the use of antioxidant-enriched edible films. Antioxidants hinder reactive oxygen …
Development of antioxidant and antimicrobial packaging films based on chitosan, D-α-tocopheryl polyethylene glycol 1000 succinate and silicon dioxide nanoparticles
F Bi, X Zhang, J Liu, H Yong, L Gao, J Liu - Food Packaging and Shelf Life, 2020 - Elsevier
Antioxidant and antimicrobial packaging were developed by adding D-α-tocopheryl
polyethylene glycol 1000 succinate (TPGS) and/or silicon dioxide nanoparticles (nano-SiO …
polyethylene glycol 1000 succinate (TPGS) and/or silicon dioxide nanoparticles (nano-SiO …
Encapsulation of fish oil by carrageenan and gum tragacanth as wall materials and its application to the enrichment of chicken nuggets
P Pourashouri, B Shabanpour, S Heydari, S Raeisi - Lwt, 2021 - Elsevier
Fish oil (FOL) and encapsulated fish oil by tragacanth (TRG) and carrageenan (CGN) were
added to chicken nuggets to evaluate the physicochemical, fatty acid profile and oxidative …
added to chicken nuggets to evaluate the physicochemical, fatty acid profile and oxidative …
[HTML][HTML] Effect of soy protein isolate, egg white protein and whey protein isolate on the flavor characteristics of silver carp (Hypophthalmichthys molitrix) surimi
Y Wang, H Yan, Y Zhuang, Y Tian, H Yang - LWT, 2023 - Elsevier
The objective of this study was to investigate effects of soy protein isolate (SPI), egg white
protein (EW) and whey protein isolate (WPI) on flavor characteristics of silver carp surimi. A …
protein (EW) and whey protein isolate (WPI) on flavor characteristics of silver carp surimi. A …
Improving physicochemical, antioxidative and sensory quality of raw chicken meat by using acorn extracts
The aim of this study, was to investigate the effectiveness of valonia, ordinary and holy oak
acorns extracts on the physicochemical, antioxidative and sensory properties of chicken …
acorns extracts on the physicochemical, antioxidative and sensory properties of chicken …
Pomegranate Peel and Olive Leaf Extracts to Optimize the Preservation of Fresh Meat: Natural Food Additives to Extend Shelf-Life
G Forgione, GA De Cristofaro, D Sateriale, C Pagliuca… - Microorganisms, 2024 - mdpi.com
Quality and safety are one of the main concerns of the European Union in food preservation.
Using chemical additives extends the shelf-life of fresh foods but raises consumer's …
Using chemical additives extends the shelf-life of fresh foods but raises consumer's …
Lipid oxidation and protein co-oxidation in ready-to-eat meat products as affected by temperature, antioxidant, and packaging material during 6 months of storage
Ambient-storage-friendly, ready-to-eat (RTE) meat products are convenient in emergencies,
such as earthquakes, flash floods and the current global Covid-19 lockdown. However …
such as earthquakes, flash floods and the current global Covid-19 lockdown. However …