Main characteristics of peanut skin and its role for the preservation of meat products

Trends in Food Science and Technology

Volumn 77, Issue , 2018, Pages 1-10

  Lorenzo, Jose M ^a   Munekata, Paulo E S ^b   Sant'Ana, Anderson S ^c   Carvalho, Rafaela Baptista ^c   Barba, Francisco J ^d   Toldrá, Fidel ^e   Mora, Leticia ^e   Trindade, Marco A ^b  

^a CENTRO TECNOLÓGICO DE LA CARNE DE GALICIA   (Spain)

^b UNIVERSITY OF SÃO PAULO   (Brazil)

^c UNIVERSITY OF CAMPINAS   (Brazil)

^d UNIVERSITY OF VALENCIA   (Spain)

^e INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Anthocyanins; Antimicrobial activity; Flavonoids; Green extraction; Phenolic compounds; Proanthocyanidins

Indexed keywords

ANTHOCYANINS; BYPRODUCTS; ESSENTIAL OILS; FLAVONOIDS; FOOD STORAGE; MEATS; OILSEEDS;

ANTI-MICROBIAL ACTIVITY; ANTI-OXIDANT ACTIVITIES; GREEN EXTRACTIONS; NATURAL ANTIOXIDANTS; PHENOLIC COMPOUNDS; PROANTHOCYANIDINS; SYNTHETIC ANTIOXIDANTS; UNDESIRABLE EFFECTS;

ANTIOXIDANTS;

EID: 85046346512     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2018.04.007     Document Type: Review

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