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Application of Edible Alginate Films with Pineapple Peel Active Compounds on Beef Meat Preservation
Alginate-based edible films containing natural antioxidants from pineapple peel were applied in the microbial spoilage control, color preservation, and barrier to lipid oxidation of beef steaks under storage at 4 °C for five days. Different stabilization methods of pineapple peel compounds were used...
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| 出版年: | Antioxidants (Basel) |
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| 主要な著者: | , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
MDPI
2020
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7464604/ https://ncbi.nlm.nih.gov/pubmed/32722611 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/antiox9080667 |
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