Sustainable sources for antioxidant and antimicrobial compounds used in meat and seafood products (CROSBI ID 69304)
Prilog u knjizi | izvorni znanstveni rad | međunarodna recenzija
Podaci o odgovornosti
Šimat, Vida ; Čagalj, Martina ; Skroza, Danijela ; Gardini, Fausto ; Tabanelli, Giulia ; Montanari, Chiara ; Hassoun, Abdo ; Özogul, Fatih
engleski
Sustainable sources for antioxidant and antimicrobial compounds used in meat and seafood products
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.
Food safety ; Food quality ; Sustainable antioxidants ; Natural antimicrobials ; Plant extracts ; Biological activity ; Lipid oxidation ; Shelf life
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Podaci o prilogu
1-64.
objavljeno
10.1016/bs.afnr.2021.03.001
Podaci o knjizi
Advances in Food and Nutrition Research
Toldra, Fidel
Cambridge (MA): Elsevier
2021.
978-0-12-821520-3
1043-4526