Recent Trends in Active Packaging Using Nanotechnology to Inhibit Oxidation and Microbiological Growth in Muscle Foods

Muscle foods are highly perishable products that require the use of additives to inhibit lipid and protein oxidation and/or the growth of spoilage and pathogenic microorganisms. The reduction or replacement of additives used in the food industry is a current trend that requires the support of active...

Descripción completa

Detalles Bibliográficos
Autores principales: Jacinto-Valderrama, Rickyn A., Andrade, Cristina T., Pateiro, Mirian, Lorenzo, José M., Conte-Junior, Carlos Adam
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572785/
https://www.ncbi.nlm.nih.gov/pubmed/37835315
http://dx.doi.org/10.3390/foods12193662

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572785/
https://www.ncbi.nlm.nih.gov/pubmed/37835315
http://dx.doi.org/10.3390/foods12193662

Ejemplares similares