Antioxidant protection of cooked meatballs during frozen storage by whey protein edible films with phytochemicals from Laurus nobilis L. and Salvia officinalis

LWT

Volumn 77, Issue , 2017, Pages 323-331

  Akcan, Tolga ^a   Estévez, Mario ^b   Serdaroğlu, Meltem ^c  

^a PAMUKKALE UNIVERSITY   (Turkey)

^b UNIVERSITY OF EXTREMADURA   (Spain)

^c EGE UNIVERSITY   (Turkey)

Author keywords

Antioxidant activity; Edible films; Frozen storage; Laurel and sage; Pre cooked meatball

Indexed keywords

DAIRIES; PROTEINS;

ANTI-OXIDANT ACTIVITIES; EDIBLE FILMS; FROZEN STORAGE; LAUREL AND SAGE; PRE-COOKED MEATBALL;

ANTIOXIDANTS;

EID: 84999106942     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.11.051     Document Type: Article

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