Ascorbic Acid-Based Oxygen Scavenger in Active Food Packaging System for Raw Meatloaf

Effect of pretreatment with carbon monoxide and ozone on the quality of vacuum packaged beef meats

(2016) Fei Lyu et al.   MEAT SCIENCE

Blown pack spoilage in vacuum-packaged meat: A review on clostridia as causative agents, sources, detection methods, contributing factors and mitigation strategies

(2016) Humberto M. Húngaro et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

The combined efficacy of carvacrol and modified atmosphere packaging on the survival of Salmonella, Campylobacter jejuni and lactic acid bacteria on Turkey breast cutlets

(2015) Divek V.T. Nair et al.   FOOD MICROBIOLOGY

Lactic acid bacteria and their controversial role in fresh meat spoilage

(2015) Vasileios Pothakos et al.   MEAT SCIENCE

Master bag low-oxygen packaging system: Quality evolution of ground beef patties during storage, blooming and display presentation

(2015) Eleonora Uboldi et al.   Food Packaging and Shelf Life

Oxygen absorbers in food preservation: a review

(2014) Simon Angelo Cichello   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Controlling lipid oxidation of food by active packaging technologies

(2013) Fang Tian et al.   Food & Function

A nanosised oxygen scavenger: Preparation and antioxidant application to roasted sunflower seeds and walnuts

(2012) Honglei Mu et al.   FOOD CHEMISTRY

Evaluation of the antioxidant activities and nutritional properties of ten edible plant extracts and their application to fresh ground beef

(2012) Sung-Jin Kim et al.   MEAT SCIENCE

Shelf life of case-ready beef steaks (Semitendinosus muscle) stored in oxygen-depleted master bag system with oxygen scavengers and CO2/N2 modified atmosphere packaging

(2012) S. Limbo et al.   MEAT SCIENCE

Active warm-water fish gelatin film containing oxygen scavenging system

(2011) Youngjae Byun et al.   FOOD HYDROCOLLOIDS

Use of endospore-forming bacteria as an active oxygen scavenger in plastic packaging materials

(2011) Tom Anthierens et al.   Innovative Food Science & Emerging Technologies

Color, Lipid Oxidation, Sensory Quality, and Aroma Compounds of Beef Steaks Displayed under Different Levels of Oxygen in a Modified Atmosphere Package

(2011) Virginia Celia Resconi et al.   JOURNAL OF FOOD SCIENCE

Preservation technologies for fresh meat – A review

(2010) G.H. Zhou et al.   MEAT SCIENCE

Study of the quality of extra virgin olive oil stored in PET bottles with or without an oxygen scavenger

(2009) T. Cecchi et al.   FOOD CHEMISTRY

Combined effect of an oxygen absorber and oregano essential oil on shelf life extension of rainbow trout fillets stored at 4 °C

(2009) S.F. Mexis et al.   FOOD MICROBIOLOGY