Lipid Oxidation and Barrier Properties of the Coated Freeze-Dried Chicken Meat with Gelatin-Chitosan Film Enriched with Rosemary (Rosmarinus officinalis L.) Extract

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Detalles Bibliográficos
Publicado en:	Foods vol. 14, no. 7 (2025), p. 1127
Autor principal:	Yeddes, Walid
Otros Autores:	Rybak, Katarzyna, Iness Bettaieb Rebey, Pietrzak, Dorota, Adamczak, Lech, Hammami, Majdi, Wissem Aidi Wannes, Witrowa-Rajchert, Dorota, Moufida Saidani Tounsi, Anne Sylvie Fabiano Tixier, Nowacka, Małgorzata
Publicado:	MDPI AG
Materias:	Poland Food products Water activity Gelatin Ultrasonic processing Oxidation Phenols Enrichment Antioxidants Freeze drying Lipid peroxidation Color Lipids Water vapor Meat Scanning electron microscopy Poultry Pasteurization Chitosan Ultrasound Chickens Rehydration Coatings Meat industry Coating Rosemary Ultrasonic imaging Hygroscopicity Phenolic compounds Rosmarinus
Acceso en línea:	Citation/Abstract Full Text + Graphics Full Text - PDF
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