Pregled bibliografske jedinice broj: 1119686
Sustainable sources for antioxidant and antimicrobial compounds used in meat and seafood products
Sustainable sources for antioxidant and antimicrobial compounds used in meat and seafood products // Advances in Food and Nutrition Research / Toldra, Fidel (ur.).
Cambridge (MA): Elsevier, 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
Grad
Cambridge (MA)
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-H2020-2019-SECTION2-4 - Bio-protective cultures and bioactive extracts as sustainable combined strategies to improve the shelf-life of perishable Mediterranean food (BioProMedFood) (Šimat, Vida, EK ) ( CroRIS)
Ustanove:
Kemijsko-tehnološki fakultet, Split,
Sveučilište u Splitu,
Sveučilište u Splitu Sveučilišni odjel za studije mora
