Natural Polyphenols for the Preservation of Meat and Dairy Products

Natural Polyphenols for the Preservation of Meat and Dairy Products

Food spoilage makes foods undesirable and unacceptable for human use. The preservation of food is essential for human survival, and different techniques were initially used to limit the growth of spoiling microbes, e.g., drying, heating, salting, or fermentation. Water activity, temperature, redox p...

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Bibliographic Details
Main Authors: Hammad Ullah, Yaseen Hussain, Cristina Santarcangelo, Alessandra Baldi, Alessandro Di Minno, Haroon Khan, Jianbo Xiao, Maria Daglia
Format: Article
Language:English
Published: MDPI AG 2022-03-01
Series:Molecules
Subjects:
food spoilage
food preservation
meat products
dairy products
polyphenols
Online Access:https://www.mdpi.com/1420-3049/27/6/1906

Internet

https://www.mdpi.com/1420-3049/27/6/1906

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