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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書誌詳細
出版年:	Foods vol. 14, no. 7 (2025), p. 1127
第一著者:	Yeddes, Walid
その他の著者:	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
出版事項:	MDPI AG
主題:	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
オンライン･アクセス:	Citation/Abstract Full Text + Graphics Full Text - PDF
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