Recent advances in the study of modified cellulose in meat products: Modification method of cellulose, meat quality improvement and safety concern-Reference-Cited by-同舟云学术

Recent advances in the study of modified cellulose in meat products: Modification method of cellulose, meat quality improvement and safety concern

Published:2022-04 Issue: Volume:122 Page:140-156
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Zhou Lei^ORCID,Zhang Wangang,Wang Jingyu

Funder

Ministry of Agriculture and Rural Affairs of the People's Republic of China

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference179 articles.

1. Development and characterization of reinforced ethyl cellulose based oleogel with adipic acid: Its application in cake and beef burger;Adili;Lwt-Food Science and Technology,2020

2. Antimicrobial activity of cellulosic pads amended with emulsions of essential oils of oregano, thyme and cinnamon against microorganisms in minced beef meat;Agrimonti;International Journal of Food Microbiology,2019

3. Influence of high power ultrasound on natural microflora, pathogen and lactic acid bacteria in a raw meat emulsion;Aguilar;Ultrasonics Sonochemistry,2021

4. Development of an active packaging system containing zinc oxide nanoparticles for the extension of chicken fillet shelf life;Ahmadi;Food Sciences and Nutrition,2020

5. Interaction study of dietary fibers (pectin and cellulose) with meat proteins using bioinformatics analysis: An In-Silico study;Ahmad;Lwt-Food Science and Technology,2020

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