Page 398 - Natural Antioxidants, Applications in Foods of Animal Origin
P. 398

Control of Lipid Oxidation in Muscle Food                      377
  VetBooks.ir  Farber, J. M. Microbiological Aspects of Modified-Atmosphere Packaging Technology – A


             Review. J. Food Protect. 1991, 54, 58–70.
            Fasseas, M. K.; Mountzouris, K. C.; Tarantilis, P. A.; Polissiou, M.; Zervas, G. Antioxidant
             Activity in Meat Treated with Oregano a Sage Essential Oils. Food Chem. 2008, 106,
             1188–1194.
            Frankel, E. N. Hydroperoxide Decomposition. In Lipid Oxidation; Frankel, E. N., Ed.; The
             Oily Press: Scotland, 1998; pp 55–77.
            Gallegos Tintoré, S.; Chel Guerrero, L.; Corzo Rios, L. J.; Matínez Ayala, A. L. Péptidos con
             Actividad Antioxidante de Proteínas Vegetales. En Bioactividad de Péptidos Derivados
             de Proteínas Alimentarias; Segura Campos, M., Chel Guerrero, L., Betancur Ancona, D.,
             Eds.; OmniaScience: Barcelona, Spain, 2013; pp 111–122.
            Gallegos-Tintoré, S.;  Torres-Fuentes, C.; Martínez-Ayala, A.  L.; Solorza-Feria, J.; Alaiz,
             M.; Girón-Calle, J.; Vioque, J. Antioxidant and Chelating Activity of Jatropha curcas L.
             Protein Hydrolysates. J. Sci. Food Agr. 2011, 91, 1618–1624.
            Gee, D. L.; Brown, W. D. The Effect of Carbon Monoxide on Bacterial Growth. Meat Sci.
             1980, 5, 215–222.
            Gill, C. O.; Tan, K. H. Effect of Carbon Dioxide on Growth of Meat Spoilage Bacteria. Appl.
             Environ. Microbiol. 1980, 39, 317–319.
            Gómez-Estaca,  J.; López-de-Dicastillo,  C.; Hernández-Muñoz, P.; Catalá,  R.; Gavara, R.
             Advances in Antioxidant Active Food Packaging. Trends Food Sci. Tech. 2014, 35, 42–51.
            Gómez-Guillén, M. C.; Ihl, M.; Bifani, V.; Silva, A.; Montero, P. Edible Films Made from
             Tuna-Fish Gelatin with Antioxidant Extracts  of Two Different Murta Ecotypes  Leaves
             (Ugni molinae Turcz). Food Hydrocoll. 2007, 21, 1133–1143.
            Gong, Y.; Parker, R. S.; Richards, M. P. Factors Affecting Lipid Oxidation in Breast and
             Thigh Muscle from Chicken, Turkey and Duck. J. Food Biochem. 2010, 34, 869–885.
            Goth, L. Heat and pH Dependence of Catalase. A Comparative Study. Acta Biol. Hung. 1987,
             38, 279–285.
            Goulas, A. E.; Kontominas, M. G. Combined Effect of Light Salting, Modified Atmosphere
             Packagingand  Oregano Essential  Oil  on the  Shelf-Life  of Sea Bream  (Sparus aurata):
             Biochemical and Sensory Attributes. Food Chem. 2007, 100, 287–296.
            Gray, J. L.; Pearson, A. M. Lipid-Derived off-Flavours in Meat Formation and Inhibition. In
             Flavour of Meat and Meat Products; Shahidi, F., Ed.; Blackie Academic: London, 1994;
             pp 116–143.
            Gutteridge, J. M. C.; Halliwell, B. The Measurement and Mechanism of Lipid Peroxidation
             in Biological Systems. Trends Biochem. Sci. 1990, 15, 129–135.
            Han, J. H. A Review of Food Packaging Technologies and Innovations. In Innovations in
             Food Packaging; Han, J. H., Ed.; Academic Press: San Diego, 2014; pp 3–12.
            Harwood, M.; Danielewska-Nikiel, B.; Borzelleca, J. F.; Flamm, G. W.; Williams, G. M.;
             Lines, T. C. A Critical Review of the Data Related to the Safety of Quercetin and Lack of
             Evidence of in vivo Toxicity, Including Lack of Genotoxic/Carcinogenic Properties. Food
             Chem. Toxicol. 2007, 45, 2179–2205.
            Hendrickx, M.; Ludykhuyze, L.; Van Den Broeck, I.; Weemaes, C. Effects of High Pressure
             on Enzymes Related to Food Quality. Trends Food Sci. Tech. 1998, 9, 197–203.
            Hogan, S. A.; Kerry, J. P. Smart Packaging of Meat and Poultry Products. In Smart Packaging
             Technologies for Fast Moving Consumer Goods; Kerry J. P., Butler P., Eds.; John Wiley &
             Sons: West Sussex, UK, 2008; pp 33–54.
            Iqbal, S.; Bhanger, M. I. Stabilization of Sunflower Oil by Garlic Extract during Accelerated
             Storage. Food Chem. 2007, 100, 246–254.
   393   394   395   396   397   398   399   400   401   402   403