Use of Spectroscopic Techniques to Monitor Changes in Food Quality during Application of Natural Preservatives: A Review

6533b7dbfe1ef96bd127028f

RESEARCH PRODUCT

Use of Spectroscopic Techniques to Monitor Changes in Food Quality during Application of Natural Preservatives: A Review

Anet Režek Jambrak María Guðjónsdóttir Francisco J. Martí-quijal Miguel A. Prieto Jesus Simal-gandara Francisco J. Barba Jasenka Gajdoš Kljusurić Maria Carpena Yesim Ozogul Joe M. Regenstein Nadica Maltar-strmečki Abdo Hassoun ÖZlem Emir ÇOban Fatih ÖZogul

subject

Preservative antioxidant Physiology Clinical Biochemistry edible films Review 01 natural sciences Biochemistry Raman media_common 2. Zero hunger Physics Food preservation 04 agricultural and veterinary sciences 040401 food science Edible films Andoxunarefni Essential oils Flúrljómun Matvæli fluorescence Antioxidant 2301 Química Analítica media_common.quotation_subject essential oils ; fluorescence ; UV-Vis spectroscopy ; Fourier transform infrared ; Raman ; edible films ; shelf-life ; antioxidant ; antimicrobial Shelf life Natural (archaeology)Fluorescence Litrófsgreining 0404 agricultural biotechnology Fourier transform infrared 3309.13 Conservación de Alimentos Quality (business)Molecular Biology essential oils Shelf-life Consumer demand 010401 analytical chemistry lcsh:RM1-950 3309.90 Microbiología de Alimentos Cell Biology Biopreservation UV-Vis spectroscopy 0104 chemical sciences shelf-life lcsh:Therapeutics. Pharmacology antimicrobial Antimicrobial Biochemical engineering Food quality

description

Publisher's version (útgefin grein)

year	journal	country	edition	language
2020-09-17	Antioxidants

10.3390/antiox9090882 https://www.mdpi.com/2076-3921/9/9/882

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