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

• मुख्य लेखकों: Sofia C. Lourenço (लेखक), Maria João Fraqueza (लेखक), Maria Helena Fernandes (लेखक), Margarida Moldão-Martins (लेखक), Vítor D. Alves (लेखक)
• स्वरूप: पुस्तक
• प्रकाशित: MDPI AG, 2020-07-01T00:00:00Z.
• विषय: article
• ऑनलाइन पहुंच: 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...