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Pregled bibliografske jedinice broj: 1119686

Sustainable sources for antioxidant and antimicrobial compounds used in meat and seafood products


Šimat, Vida; Čagalj, Martina; Skroza, Danijela; Gardini, Fausto; Tabanelli, Giulia; Montanari, Chiara; Hassoun, Abdo; Özogul, Fatih
Sustainable sources for antioxidant and antimicrobial compounds used in meat and seafood products // Advances in Food and Nutrition Research / Toldra, Fidel (ur.).
Cambridge, MA, United States: Elsevier Inc., 2021. str. 1-64 doi:10.1016/bs.afnr.2021.03.001


CROSBI ID: 1119686 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Sustainable sources for antioxidant and antimicrobial compounds used in meat and seafood products

Autori
Šimat, Vida ; Čagalj, Martina ; Skroza, Danijela ; Gardini, Fausto ; Tabanelli, Giulia ; Montanari, Chiara ; Hassoun, Abdo ; Özogul, Fatih

Vrsta, podvrsta i kategorija rada
Poglavlja u knjigama, znanstveni

Knjiga
Advances in Food and Nutrition Research

Urednik/ci
Toldra, Fidel

Izdavač
Elsevier Inc.

Grad
Cambridge, MA, United States

Godina
2021

Raspon stranica
1-64

ISBN
978-0-12-821520-3

ISSN
1043-4526

Ključne riječi
Food safety ; Food quality ; Sustainable antioxidants ; Natural antimicrobials ; Plant extracts ; Biological activity ; Lipid oxidation ; Shelf life

Sažetak
The contribution of food in promotion of health has become of most importance. The challenges that lie before the global food supply chain, such as climate changes, food contamination, and antimicrobial resistance may compromise food safety at international scale. Compounds with strong antimicrobial and antioxidant activity can be extracted from different natural and sustainable sources and may contribute to extend the shelf life of meat and seafood products, enhance food safety and enrich foods with additional biologically active and functional ingredients. This chapter describes the use of bioprotective cultures, essential oils, plant extracts, seaweed extracts and grape pomace compounds in production of value-added meat and seafood products with improved shelf life and safety, following the requests from the market and consumers.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija



POVEZANOST RADA


Projekti:
EK-H2020-PRIMA programme project (Reference Number: 2019-SECTION2-4). The PRIMA programme is supported by the European Union H2020 programme and innovation programme - Bio-protective cultures and bioactive extracts as sustainable combined strategies to improve the shelf-life of perishable Mediterranean food (BioProMedFood) (Šimat, Vida, EK - PRIMA Section 2. Call: Multi-topic 2019 Topic 2.3.1 Extending shelf-life of perishable Mediterranean food products by sustainable technologies and logistics and by optimized pest and microbial control Type of action: RIA) ( POIROT)

Ustanove:
Kemijsko-tehnološki fakultet, Split,
Sveučilište u Splitu,
Sveučilište u Splitu Sveučilišni odjel za studije mora

Profili:

Avatar Url Danijela Skroza (autor)

Avatar Url Vida Šimat (autor)

doi

Citiraj ovu publikaciju

Šimat, Vida; Čagalj, Martina; Skroza, Danijela; Gardini, Fausto; Tabanelli, Giulia; Montanari, Chiara; Hassoun, Abdo; Özogul, Fatih
Sustainable sources for antioxidant and antimicrobial compounds used in meat and seafood products // Advances in Food and Nutrition Research / Toldra, Fidel (ur.).
Cambridge, MA, United States: Elsevier Inc., 2021. str. 1-64 doi:10.1016/bs.afnr.2021.03.001
Šimat, V., Čagalj, M., Skroza, D., Gardini, F., Tabanelli, G., Montanari, C., Hassoun, A. & Özogul, F. (2021) Sustainable sources for antioxidant and antimicrobial compounds used in meat and seafood products. U: Toldra, F. (ur.) Advances in Food and Nutrition Research. Cambridge, MA, United States, Elsevier Inc., str. 1-64 doi:10.1016/bs.afnr.2021.03.001.
@inbook{inbook, editor = {Toldra, F.}, year = {2021}, pages = {1-64}, DOI = {10.1016/bs.afnr.2021.03.001}, keywords = {Food safety, Food quality, Sustainable antioxidants, Natural antimicrobials, Plant extracts, Biological activity, Lipid oxidation, Shelf life}, doi = {10.1016/bs.afnr.2021.03.001}, isbn = {978-0-12-821520-3}, issn = {1043-4526}, title = {Sustainable sources for antioxidant and antimicrobial compounds used in meat and seafood products}, keyword = {Food safety, Food quality, Sustainable antioxidants, Natural antimicrobials, Plant extracts, Biological activity, Lipid oxidation, Shelf life}, publisher = {Elsevier Inc.}, publisherplace = {Cambridge, MA, United States} }
@inbook{inbook, editor = {Toldra, F.}, year = {2021}, pages = {1-64}, DOI = {10.1016/bs.afnr.2021.03.001}, keywords = {Food safety, Food quality, Sustainable antioxidants, Natural antimicrobials, Plant extracts, Biological activity, Lipid oxidation, Shelf life}, doi = {10.1016/bs.afnr.2021.03.001}, isbn = {978-0-12-821520-3}, issn = {1043-4526}, title = {Sustainable sources for antioxidant and antimicrobial compounds used in meat and seafood products}, keyword = {Food safety, Food quality, Sustainable antioxidants, Natural antimicrobials, Plant extracts, Biological activity, Lipid oxidation, Shelf life}, publisher = {Elsevier Inc.}, publisherplace = {Cambridge, MA, United States} }

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