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- Shin, So-Hyang; Chang, Yoonjee; Lacroix, Monique; Han, Jaejoon
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2017 v.84 pp. 183-188
- antioxidant activity; antioxidants, etc ; Salmonella enterica; aerobes; anti-infective agents; antimicrobial properties; apple peels; apples; bacteria; beef; carboxymethylcellulose; cooked foods; edible films; homogenization; lipid peroxidation; microbial growth; molds (fungi); particle size; patties; sensory properties; tartaric acid; yeasts; Show all 22 Subjects
- ... Edible coating solutions, containing antioxidant and antimicrobial agents, were developed from mixture of apple peel powder and carboxymethylcellulose (CMC). Microfluidization, a high pressure homogenization technique, was used to reduce the particle size for the development of a highly dispersed apple peel powder solution. Tartaric acid was incorporated into apple peel powder/CMC solution, as an ...
- García-Lomillo, Javier; Gonzalez-SanJose, Maria L.; Del Pino-García, Raquel; Ortega-Heras, Miriam; Muñiz-Rodríguez, Pilar
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2017 v.77 pp. 85-91
- antioxidant activity; antioxidants, etc ; beef; carbon dioxide; cooked foods; flavorings; freezing; gas chromatography-mass spectrometry; ingredients; lipid peroxidation; livestock and meat industry; octenol; odors; oxygen; patties; pentanols; pomace; refrigeration; storage conditions; sulfites; thiobarbituric acid-reactive substances; volatile organic compounds; wines; Show all 23 Subjects
- ... This work evaluates the ability of three different seasonings (obtained from wine pomace) to inhibit lipid oxidation in raw and cooked beef patties. Seasonings were incorporated to beef patties recipe as other solid ingredient at the level of 2 g/100 g. The storage conditions assayed were: refrigeration (4 °C, 15 days) with high-oxygen atmosphere (70% O2, 30% CO2) and freezing (−18 °C, 6 months). ...