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The aim is to develop active packaging films containing natural antioxidants and to evaluate their capacity to enhance the oxidative stability of beef during refrigeration. The antioxidant activity of a natural extract obtained from a brewery residual waste was evaluated and compared with that of a commercial rosemary extract and two synthetic antioxidants (BHT and propyl gallate). Different concentrations...
Chitosan, a multiple applications molecule, was isolated from shrimp by‐products by fermentation. The amount of chitosan in the solid fraction of the fermented extract was measured after its conversion in the respective glucosamine units. The procedure includes an acid hydrolysis (110°C, 4 h with HCl 8 M) and a derivatization with 9‐fluorenylmethyl chloroformate (Fmoc‐Cl). Ultra‐high‐pressure liquid...
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