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caesalpinia benthamiana/eritema
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Effect of Tara (Caesalpinia spinosa) Pod Powder on the Oxidation and Colour Stability of Pork Meat Batter During Chilled Storage.
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The effect of dried pods of Caesalpinia spinosa, known as tara, on pH, cooking loss, lipid oxidation, colour stability and texture of model meat systems stored at 4 °C for 21 days was investigated. Tara pod powder showing a potential antioxidant activity was added at 0.02, 0.04 and 0.08% (by mass)
Antioxidant properties of selected Oriental non-culinary/nutraceutical herb extracts as evaluated in raw and cooked meat.
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Ethanol extracts of white peony (WP), red peony (RP), sappanwood (SW), Moutan peony (MP), rehmania (RE) or angelica (AN) were individually added to ground goat meat at 0.5-2.0% (g dry extract/100 g final meat sample), and raw and cooked samples were aerobically refrigerated for 0, 3 or 6 days. These
Preparation of pectin/silver nanoparticles composite films with UV-light barrier and properties.
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Silver nanoparticles (AgNPs) was synthesized by a green method using an aqueous extract of Caesalpinia mimosoides Lamk (CMLE) as reducing and stabilizing agents, and they were used for the preparation of pectin-based antimicrobial composite films. The AgNPs were spherical in shape with the size in
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