Application of Edible Alginate Films with Pineapple Peel Active Compounds on Beef Meat Preservation

• Asıl Yazarlar: Sofia C. Lourenço (Yazar), Maria João Fraqueza (Yazar), Maria Helena Fernandes (Yazar), Margarida Moldão-Martins (Yazar), Vítor D. Alves (Yazar)
• Materyal Türü: Kitap
• Baskı/Yayın Bilgisi: MDPI AG, 2020-07-01T00:00:00Z.
• Konular: article
• Online Erişim: Connect to this object online.

Alginate-based edible films containing natural antioxidants from pineapple peel were applied in the microbial spoilage control, color preservation, and barrier to lipid oxidation of beef steaks under storage at 4 °C for five days. Different stabilization methods of pineapple peel compounds were used...