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Effect of gelatin coating enriched with antioxidant tomato by-products on the quality of pork meat

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Effect of gelatin coating enriched with antioxidant tomato by-products on the quality of pork meat

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Gallego, M.; Arnal-Salinas, M.; Talens Oliag, P.; Toldrá, F.; Mora, L. (2020). Effect of gelatin coating enriched with antioxidant tomato by-products on the quality of pork meat. Polymers. 12(5). https://doi.org/10.3390/polym12051032

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/204836

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Title: Effect of gelatin coating enriched with antioxidant tomato by-products on the quality of pork meat
Author: Gallego, Marta Arnal-Salinas, Milagros Talens Oliag, Pau Toldrá, Fidel Mora, Leticia
UPV Unit: Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] The use of edible biopolymers and natural additives obtained from food processing by-products is a sustainable strategy for food packaging applications. Gelatin is a biopolymer with great potential as a coating due ...[+]
Subjects: Meat , Coating , By-products , Peptides , Antioxidant activity , Lipid oxidation , Cooking
Copyrigths: Reconocimiento (by)
Source:
Polymers. (eissn: 2073-4360 )
DOI: 10.3390/polym12051032
Publisher:
MDPI AG
Publisher version: https://doi.org/10.3390/polym12051032
Project ID:
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2017-89381-R/ES/SABOR DEL JAMON CURADO: GENERACION DE DI Y TRIPEPTIDOS DURANTE EL PROCESO, SU CONTRIBUCION AL SABOR Y POSIBLES EFECTOS DE SU OXIDACION/
info:eu-repo/grantAgreement/MINECO//PT13%2F0001%2F0001/ES/Plataforma de recursos biomoleculares y bioinformaticos/
Thanks:
This research was funded by grant AGL2017-89381-R from the Spanish Ministry of Economy, Industry and Competitivity and FEDER funds. The proteomic analysis was performed in the proteomics facility of SCSIE University of ...[+]
Type: Artículo

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