Plant Polyphenols as Antioxidant and Antibacterial Agents for Shelf-Life Extension of Meat and Meat Products: Classification, Structures, Sources, and Action Mechanisms

Comprehensive Reviews in Food Science and Food Safety

Volumn 16, Issue 6, 2017, Pages 1243-1268

  Papuc, Camelia ^a   Goran, Gheorghe V ^a   Predescu, Corina N ^a   Nicorescu, Valentin ^a   Stefan, Georgeta ^a  

^a CAROL DAVILA UNIVERSITY OF MEDICINE AND PHARMACY   (Romania)

Author keywords

antimicrobial; antioxidant; meat meat products; polyphenols; shelf life

Indexed keywords

ANTIMICROBIAL AGENTS; ANTIOXIDANTS; BACTERIA; CELL MEMBRANES; CONTAMINATION; CYTOLOGY; ENZYMES; LOSSES; MEATS; METAL IONS; METALS; MICROORGANISMS; PLANT LIFE EXTENSION; PROTEINS; REDUCING AGENTS;

ANTIMICROBIAL; CROSS CONTAMINATION; LIPID PEROXIDATION LEVELS; MYOFIBRILLAR PROTEINS; PATHOGENIC MICROORGANISMS; POLYPHENOLS; SHELF LIFE; SHELF LIFE EXTENSIONS;

SPOILAGE;

EID: 85028939093     PISSN: None     EISSN: 15414337     Source Type: Journal    
DOI: 10.1111/1541-4337.12298     Document Type: Article

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