Rosemary and oxygen scavenger in active packaging for prevention of high-pressure induced lipid oxidation in pork patties

Food Packaging and Shelf Life

Volumn 7, Issue , 2016, Pages 26-33

  Bolumar, Tomas ^a,b   LaPeña, David ^a   Skibsted, Leif H ^a   Orlien, Vibeke ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b CSIRO   (Australia)

Author keywords

Active packaging; Antioxidants; Electron spin resonance (ESR); High pressure processing (HPP); Lipid oxidation; Oxygen scavenger; Pork patties; Radical formation

Indexed keywords

EID: 84955266536     PISSN: 22142894     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fpsl.2016.01.002     Document Type: Article

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