Antioxidant and antibacterial activities of natural extracts: application in beef meatballs.
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Chemical Profile, Antibacterial and Antioxidant Activity of Algerian Citrus Essential Oils and Their Application in Sardina pilchardusDietary inclusion effects of phytochemicals as growth promoters in animal production.Study on essential oils from four species of Zhishi with gas chromatography-mass spectrometry.Food applications of natural antimicrobial compounds.Fruit-based Natural Antioxidants in Meat and Meat Products: A Review.Antimicrobial Packaging for Extending the Shelf Life of Bread-A Review.Natural antimicrobial/antioxidant agents in meat and poultry products as well as fruits and vegetables: A review.All Natural and Clean-Label Preservatives and Antimicrobial Agents Used during Poultry Processing and Packaging.Phytochemical and Biological Investigation of Two Diplotaxis Species Growing in Tunisia: D. virgata & D. erucoides.The effect of Cinnamomum zeylanicum essential oil on chemical characteristics of Lyoner- type sausage during refrigerated storage.The inhibitory effect of natural bioactives on the growth of pathogenic bacteria.Effect of Swiss Chard (Beta vulgaris var. cicla) as Nitrite Replacement on Color Stability and Shelf-Life of Cooked Pork Patties during Refrigerated Storage.Effect of rosemary essential oil and modified-atmosphere packaging (MAP) on meat quality and survival of pathogens in poultry fillets.Antioxidant Activity of Brown Soybean Ethanolic Extracts and Application to Cooked Pork PattiesOptimization of oxidative stability, color and sensory properties of uncured (nitrite-free) Asian hot dogs (Jigo) using response surface methodology (RSM).Combined Effects of Mugwort Herb and Vitamin C on Shelf-Life of Vacuum-Packed Seasoned Pork.The effect of oil-soluble rosemary extract, sodium erythorbate, their mixture, and packaging method on the quality of Turkey meatballs.Effect of chitosan edible films added with Thymus moroderi and Thymus piperella essential oil on shelf-life of cooked cured ham.Natural extracts versus sodium ascorbate to extend the shelf life of meat-based ready-to-eat meals.Identifying ingredients that delay outgrowth of Listeria monocytogenes in natural, organic, and clean-label ready-to-eat meat and poultry products.Effects of dietary hesperidin supplementation on lamb performance and meat characteristics.Antimicrobial protection of minced pork meat with the use of Swamp Cranberry (Vaccinium oxycoccos L.) fruit and pomace extracts.Activity of citrus essential oils against Escherichia coli O157:H7 and Salmonella spp. and effects on beef subprimal cuts under refrigeration.Effects of dietary supplementation of red ginseng marc and α-tocopherol on the growth performance and meat quality of broiler chicken.Peach skin powder inhibits oxidation in cooked turkey meat.Hydroxytyrosol extracts, olive oil and walnuts as functional components in chicken sausages.Assessment of Cytotoxic Activity of Rosemary (Rosmarinus officinalis L.), Turmeric (Curcuma longa L.), and Ginger (Zingiber officinale R.) Essential Oils in Cervical Cancer Cells (HeLa).Effect of rooibos (Aspalathus linearis) on growth control of Clostridium perfringens and lipid oxidation of ready-to-eat Jokbal (pig's trotters).Effect of dietary ethanol extracts of mango (Mangifera indica L.) on lipid oxidation and the color of chicken meat during frozen storage.Tiger Nut (Cyperus esculentus) Commercialization: Health Aspects, Composition, Properties, and Food ApplicationsChestnut flowers as functionalizing agents to enhance the antioxidant properties of highly appreciated traditional pastryAntioxidant and Antimicrobial Properties of Rosemary ( L.): A ReviewEffects on Quality Properties of Pork Sausages Enriched with Sea Buckthorn (Hippophae rhamnoides L.)Properties of Dietary Fibers from Agroindustrial Coproducts as Source for Fiber-Enriched FoodsEffects of tiger nut (Cyperus esculentus) milk liquid co-products on the quality of pork burgers
P2860
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P2860
Antioxidant and antibacterial activities of natural extracts: application in beef meatballs.
description
2005 nî lūn-bûn
@nan
2005年の論文
@ja
2005年論文
@yue
2005年論文
@zh-hant
2005年論文
@zh-hk
2005年論文
@zh-mo
2005年論文
@zh-tw
2005年论文
@wuu
2005年论文
@zh
2005年论文
@zh-cn
name
Antioxidant and antibacterial ...... application in beef meatballs.
@en
Antioxidant and antibacterial ...... application in beef meatballs.
@nl
type
label
Antioxidant and antibacterial ...... application in beef meatballs.
@en
Antioxidant and antibacterial ...... application in beef meatballs.
@nl
prefLabel
Antioxidant and antibacterial ...... application in beef meatballs.
@en
Antioxidant and antibacterial ...... application in beef meatballs.
@nl
P2093
P1433
P1476
Antioxidant and antibacterial ...... application in beef meatballs.
@en
P2093
J A Pérez-Alvarez
J Fernández-López
L Aleson-Carbonell
P304
P356
10.1016/J.MEATSCI.2004.08.004
P577
2005-03-01T00:00:00Z