Chitosan Coating Functionalized with Flaxseed Oil and Green Tea Extract as a Bio-Based Solution for Beef Preservation.

Mendes, Cíntia G; Martins, Joana T; Lüdtke, Fernanda L; Geraldo, Ana; Pereira, Alfredo; Vicente, António A; Vieira, Jorge M

Mendes, Cíntia G; Martins, Joana T; Lüdtke, Fernanda L; Geraldo, Ana; Pereira, Alfredo; Vicente, António A; Vieira, Jorge M.

Afiliação

Mendes CG; CEB-Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal.
Martins JT; LABBELS-Associate Laboratory, 4710-057 Braga, Portugal.
Lüdtke FL; CEB-Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal.
Geraldo A; LABBELS-Associate Laboratory, 4710-057 Braga, Portugal.
Pereira A; CEB-Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal.
Vicente AA; LABBELS-Associate Laboratory, 4710-057 Braga, Portugal.
Vieira JM; Mediterranean Institute for Agriculture, Environment and Development (MED), Institute for Advanced Studies and Research, University of Evora, 7006-554, Évora, Portugal.

Foods ; 12(7)2023 Mar 29.

Article em En | MEDLINE | ID: mdl-37048269

Palavras-chave

essential oils; lipid oxidation; meat; packaging; shelf-life analysis; textural parameters

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2023 Tipo de documento: Article País de afiliação: Portugal

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