Effects of Dill (<i>Anethum graveolens</i>) Essential Oil and Lipid Extracts as Novel Antioxidants and Antimicrobial Agents on the Quality of Beef Burger

Effects of Dill (<i>Anethum graveolens</i>) Essential Oil and Lipid Extracts as Novel Antioxidants and Antimicrobial Agents on the Quality of Beef Burger

Dill (<i>Anethum graveolens</i> L.) essential oil (DEO) obtained by hydrodistillation (HD) and lipid extracts (DSE<sub>1</sub> and DSE<sub>2</sub>) obtained by supercritical CO<sub>2</sub> extraction (SFE) were used as potential antioxidants and antimi...

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Bibliographic Details
Main Authors: Milo Mujović, Branislav Šojić, Tatjana Peulić, Sunčica Kocić-Tanackov, Predrag Ikonić, Danica Božović, Nemanja Teslić, Miloš Županjac, Saša Novaković, Marija Jokanović, Snežana Škaljac, Branimir Pavlić
Format: Article
Language:English
Published: MDPI AG 2024-03-01
Series:Foods
Subjects:
dill essential oil
dill extracts
burger
quality
shelf life
Online Access:https://www.mdpi.com/2304-8158/13/6/896

Internet

https://www.mdpi.com/2304-8158/13/6/896

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