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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

313 related items for PubMed ID: 24598072

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  • 2. Antimicrobial and antioxidant effects of milk protein-based film containing essential oils for the preservation of whole beef muscle.
    Oussalah M, Caillet S, Salmiéri S, Saucier L, Lacroix M.
    J Agric Food Chem; 2004 Sep 08; 52(18):5598-605. PubMed ID: 15373399
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  • 3. Development of antioxidant packaging material by applying corn-zein to LLDPE film in combination with phenolic compounds.
    Park HY, Kim SJ, Kim KM, You YS, Kim SY, Han J.
    J Food Sci; 2012 Oct 08; 77(10):E273-9. PubMed ID: 22937742
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  • 5. Stabilization of beef meat by a new active packaging containing natural antioxidants.
    Nerín C, Tovar L, Djenane D, Camo J, Salafranca J, Beltran JA, Roncalés P.
    J Agric Food Chem; 2006 Oct 04; 54(20):7840-6. PubMed ID: 17002460
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  • 8. Application of hull, bur and leaf chestnut extracts on the shelf-life of beef patties stored under MAP: Evaluation of their impact on physicochemical properties, lipid oxidation, antioxidant, and antimicrobial potential.
    Zamuz S, López-Pedrouso M, Barba FJ, Lorenzo JM, Domínguez H, Franco D.
    Food Res Int; 2018 Oct 04; 112():263-273. PubMed ID: 30131137
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  • 10. Active packaging films with natural antioxidants to be used in meat industry: A review.
    Domínguez R, Barba FJ, Gómez B, Putnik P, Bursać Kovačević D, Pateiro M, Santos EM, Lorenzo JM.
    Food Res Int; 2018 Nov 04; 113():93-101. PubMed ID: 30195551
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  • 11. Factors in various fractions of meat homogenates that affect the oxidative stability of raw chicken breast and beef loin.
    Min B, Ahn DU.
    J Food Sci; 2009 Nov 04; 74(1):C41-8. PubMed ID: 19200084
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  • 12. Trends in the use of natural antioxidants in active food packaging: a review.
    Sanches-Silva A, Costa D, Albuquerque TG, Buonocore GG, Ramos F, Castilho MC, Machado AV, Costa HS.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2014 Nov 04; 31(3):374-95. PubMed ID: 24405324
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  • 13. The effect of antioxidants, packaging type and frozen storage time on the quality of cooked turkey meatballs.
    Karpińska-Tymoszczyk M.
    Food Chem; 2014 Apr 01; 148():276-83. PubMed ID: 24262557
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  • 14. Effect of antioxidant application methods on the color, lipid oxidation, and volatiles of irradiated ground beef.
    Ismail HA, Lee EJ, Ko KY, Paik HD, Ahn DU.
    J Food Sci; 2009 Apr 01; 74(1):C25-32. PubMed ID: 19200082
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  • 16. Display life of beef packaged with an antioxidant active film as a function of the concentration of oregano extract.
    Camo J, Lorés A, Djenane D, Beltrán JA, Roncalés P.
    Meat Sci; 2011 May 01; 88(1):174-8. PubMed ID: 21236591
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  • 19. Addition of Sesamol Increases the Oxidative Stability of Beeswax Organogels and Beef Tallow Matrix Under UV Light Irradiation and Thermal Oxidation.
    Hong S, Jo S, Kim MJ, Park S, Lee S, Lee J, Lee J.
    J Food Sci; 2019 May 01; 84(5):971-979. PubMed ID: 30990890
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  • 20. Effects of natural antioxidants on colour stability, lipid oxidation and metmyoglobin reducing activity in raw beef patties.
    Liu F, Xu Q, Dai R, Ni Y.
    Acta Sci Pol Technol Aliment; 2015 May 01; 14(1):37-44. PubMed ID: 28068018
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