Sulfated exopolysaccharides from Porphyridium cruentum: A useful strategy to extend the shelf life of minced beef meat
Hajer Ben Hlima, Slim Smaoui, Mohamed Barkallah, Khaoula Elhadef, Latifa Tounsi, Philippe Michaud, Imen Fendri, Slim Abdelkafi
Topics & Concepts
Food scienceChemistryDPPHABTSMetmyoglobinLipid oxidationShelf lifePolysaccharideAntioxidantBiochemistryMyoglobinMeat and Animal Product QualityProteins in Food SystemsProtein Hydrolysis and Bioactive Peptides