Plant Polyphenols as Antioxidant and Antibacterial Agents for Shelf-Life Extension of Meat and Meat Products: Classification, Structures, Sources, and Action Mechanisms

Comprehensive Reviews in Food Science and Food Safety - United States
doi 10.1111/1541-4337.12298
Full Text
Abstract

Available in full text

Categories
Food Science
Date
Authors
Publisher

Wiley

Related search

Selling Meat and Meat Products

2004English

Shelf-Life of Halal Fresh Sliced Beef and Minced Meat

Italian Journal of Food Safety
Food Science
2011English

Extension of Use of Lycopene (E 160d) to Certain Meat Preparations, Meat Products and Fruit and Vegetable Preparations

EFSA Journal
VeterinaryMicrobiologyFood ScienceAnimal ScienceParasitologyPlant ScienceZoology
2017English

A Balanced Perspective on Animal Welfare for Improved Meat and Meat Products

South African Journal of Animal Sciences
Animal ScienceZoology
2016English

Mania and Nitrated Meat Products

Molecular Psychiatry
PsychiatryMolecular NeuroscienceMental HealthMolecular BiologyCellular
2019English

Modified Atmosphere Systems and Shelf Life Extension of Fish and Fishery Products

Foods
Health ProfessionsPlant ScienceHealthMicrobiologyFood Science
2016English

Report of the Committee on Mictobiological Examination of Foods (Meat and Meat Products and Cereal Products)

American Journal of Public Health and the Nations Health
1945English

Application of High-Pressure Processing for Safety and Shelf-Life Quality of Meat – A Review

2017English

Bacteria of the Genus Salmonella Spp. In the Meat and Meat Products

Knowledge International Journal
2018English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy