Effect of the application of an edible film with turmeric (Curcuma longa L.) on the oxidative stability of meat

The aim of this study was to develop an edible alginate‐based film produced with turmeric (EFT), as an active compound, and evaluate its antioxidant capacity for application in fresh pork loin, beef loin, and chicken breast. The EFT was characterized by barrier parameters, color, and mechanical, str...

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Detalles Bibliográficos
Autores principales: Bojorges, Hylenne, Ríos‐Corripio, M. A., Hernández‐Cázares, Aleida S., Hidalgo‐Contreras, Juan Valente, Contreras‐Oliva, Adriana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7455931/
https://www.ncbi.nlm.nih.gov/pubmed/32884711
http://dx.doi.org/10.1002/fsn3.1728

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7455931/
https://www.ncbi.nlm.nih.gov/pubmed/32884711
http://dx.doi.org/10.1002/fsn3.1728

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