Antioxidant Active Packaging with Soy Edible Films and Oregano or Thyme Essential Oils for Oxidative Stability of Ground Beef Patties

Antimicrobial activity of soy edible films incorporated with thyme and oregano essential oils on fresh ground beef patties

(2010) Zehra Karagöz Emiroğlu et al.   MEAT SCIENCE

Effect of orange dietary fibre, oregano essential oil and packaging conditions on shelf-life of bologna sausages

(2009) M. Viuda-Martos et al.   FOOD CONTROL

Characterisation of oregano water extracts and their effect on the quality characteristics of cooked pork

(2009) Jonas Damašius et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

ANTIOXIDANT PROPERTIES OFO. ONITES,T. VULGARISANDO. BASILICUMSPECIES GROWN IN GREECE AND THEIR TOTAL PHENOL AND ROSMARINIC ACID CONTENT

(2009) V. LAGOURI et al.   JOURNAL OF FOOD LIPIDS

Antibacterial and antioxidant effects of five spice and herb extracts as natural preservatives of raw pork

(2009) Bin Shan et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Chemical changes during the chilled storage of Chilean jack mackerel (Trachurus murphyi): Effect of a plant-extract icing system

(2009) Vilma Quitral et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Pseudomonas spp. convert metmyoglobin into deoxymyoglobin

(2009) Michiyo Motoyama et al.   MEAT SCIENCE

EFFECT OF NATURAL ANTIOXIDANTS ON OXIDATIVE STABILITY OF FROZEN, VACUUM-PACKAGED BEEF AND PORK

(2008) MARTHA C. ROJAS et al.   JOURNAL OF FOOD QUALITY

Effects of Pork Meat Cut and Packaging Type on Lipid Oxidation and Oxidative Products during Refrigerated Storage (8 °C)

(2008) S.Y. Park et al.   JOURNAL OF FOOD SCIENCE

Extension of the display life of lamb with an antioxidant active packaging

(2008) Javier Camo et al.   MEAT SCIENCE

Antioxidant effect rosemary (Rosmarinus officinalis L.) and oregano (Origanum vulgare L.) extracts on TBARS and colour of model raw pork batters

(2008) E. Hernández-Hernández et al.   MEAT SCIENCE

Antimicrobial and antioxidant activities of edible coatings enriched with natural plant extracts: In vitro and in vivo studies

(2008) Alejandra G. Ponce et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Antioxidant activity in meat treated with oregano and sage essential oils

(2007) M.K. Fasseas et al.   FOOD CHEMISTRY