Curcumin loaded nanoemulsions/pectin coatings for refrigerated chicken fillets
ES Abdou, GF Galhoum, EN Mohamed - Food Hydrocolloids, 2018 - Elsevier
The present study aimed to investigate the extension of chilled chicken fillets shelf life
through using nanoemulsions coatings technique. Three curcumin nanoemulsions were …
through using nanoemulsions coatings technique. Three curcumin nanoemulsions were …
Physicochemical, nutritional, microbiological, and sensory qualities of chicken burgers reformulated with Mediterranean plant ingredients and health-promoting …
A Albergamo, R Vadalà, D Metro, V Nava… - Foods, 2021 - mdpi.com
The quality of chicken burgers reformulated by the partial replacement of meat by
Mediterranean plant ingredients and enriched with peculiar amounts of n-3 PUFAs, Mg, Fe …
Mediterranean plant ingredients and enriched with peculiar amounts of n-3 PUFAs, Mg, Fe …
Lamb meat burgers shelf life: effect of the addition of different forms of rosemary (Rosmarinus Officinalis L.)
H Vergara, A Cózar, N Rubio - CyTA-Journal of Food, 2021 - Taylor & Francis
The effect of different rosemary formats (powdered: RP; extract: REX; essential oil: REO;
oleoresin: ROL) on vacuum-packed lamb meat raw burgers shelf-life was studied. pH, colour …
oleoresin: ROL) on vacuum-packed lamb meat raw burgers shelf-life was studied. pH, colour …
Combined effect of probiotics on prolonging the shelf life of GIFT tilapia fillets
Probiotics are posing diverse applications to modify food constituents for health benefits of
humans. There is an increasing trend to get insights into developments of new technologies …
humans. There is an increasing trend to get insights into developments of new technologies …
Attenuation of frozen storage-induced toxicity in beef via incorporation of culinary spices
The shelf-life of meat products in cold storage is primarily hampered by oxidative reactions.
Thus, the effects of three proven antioxidant culinary spices, Rhaphiostylis beninensis, Piper …
Thus, the effects of three proven antioxidant culinary spices, Rhaphiostylis beninensis, Piper …
Quality evaluation and storage properties of traditional maize-based snacks: Ipekere Agbado enriched with Bambara groundnut
MO Oluwamukomi, TD Oluwajuyitan… - Bulletin of the National …, 2021 - Springer
Background Ipekere agbado is a traditional maize-based snack consumed in South Western
part of Nigeria, but low in protein content and deteriorate within few days. Hence, this study …
part of Nigeria, but low in protein content and deteriorate within few days. Hence, this study …
[PDF][PDF] Impact of some natural preservatives on Bacterial Profile of Minced Meat in Egypt
FA Shaltout, AM Salem, DF Khater… - Benha Veterinary …, 2016 - bvmj.journals.ekb.eg
In this study, the antioxidant and antibacterial effect of Marjoram and Cumin oils (0.2% &0.
3% Vol/W) of each andMixture from both oils (0.2% Vol/W) were investigated in refrigerated …
3% Vol/W) of each andMixture from both oils (0.2% Vol/W) were investigated in refrigerated …
Avaliação da oxidação lipídica em hambúrguer de carne bovina adicionado de farinha da casca do abacaxi (Ananas comosus (L.) Merril) como antioxidante natural
AAN Oliveira - 2018 - tede.ufrrj.br
The industrial processing of the pineapple (Ananas comosus (L.) Merril) in natura, generates a
great amount of residues, as for example the bark. However, these residues represent a …
great amount of residues, as for example the bark. However, these residues represent a …
[PDF][PDF] Natural antioxidants to reduce the lipid oxidation process of meat and meat products: A review
M Penchalaraju, D Lavanya, S Ms - International Journal of Chemical …, 2017 - academia.edu
Meat is the muscle tissue of an animal which is rich in high quality protein, mineral, lipids
with a small amount of carbohydrates. Due to its highly perishable nature, they are often very …
with a small amount of carbohydrates. Due to its highly perishable nature, they are often very …