Development of pullulan-based nanocomposite films reinforced with starch nanocrystals for the preservation of fresh beef.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12280
Abstract: BACKGROUND Incorporation of polysaccharide-based nanofillers is an effective strategy to fabricate bio-nanocomposite films with preferable mechanical, barrier, and surface hydrophobicity properties compared to pure biopolymer films. The objective of this research is to investigate the… read more here.
Keywords: fresh beef; nanocomposite films; pullulan based; beef ... See more keywords
Influence of Gelatin-Chitosan-Glycerol Edible Coating Incorporated with Chlorogenic Acid, Gallic Acid, and Resveratrol on the Preservation of Fresh Beef
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11233813
Abstract: Chlorogenic acid (CA), gallic acid (GA), and resveratrol (RES) were added to a gelatin (GEL)-chitosan (CHI)-glycerol (GLY) edible coating, and their effects on the coating of fresh beef preservation were investigated. The results revealed that… read more here.
Keywords: fresh beef; acid gallic; chlorogenic acid; beef ... See more keywords
Evaluation of Ultraviolet Light (UVC) and UVC-Ozone Combination as Fresh Beef Interventions against Shiga Toxin-Producing Escherichia coli (STEC), Salmonella, and Listeria monocytogenes and Their Effects on Beef Quality.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of food protection"
DOI: 10.4315/jfp-19-473
Abstract: This research study was based on ultraviolet (UVC) light and a combination of UVC-ozone treatments that have recently received attention from the beef processing industry as antimicrobial interventions that leave no chemical residues on products.… read more here.
Keywords: fresh beef; combination; salmonella; uvc uvc ... See more keywords