Seafood is highly perishable, presenting a rapid loss of its quality soon after capture.
Temperature is the critical parameter that impacts on seafood shelf-life reduction, allowing …

Food preservative additives are natural or synthetic substances which delay degradation in
foods caused by microbial growth, enzyme activity, and oxidation. Until recently, the use of …

The antibacterial activities of nanoemulsions based on essential oil of thyme and its purified
version on food-borne pathogens (S. Paratyphi A, S. aureus, K. pneumoniae, and E …

Background Fish and other seafoods are highly perishable food products due basically to
microbiological growth and lipid oxidation, which are known to be the principal causes of …

The use of biodegradable nanocomposite films in active packaging is of great importance
since they can have a controlled release of antimicrobial compounds. This study was …

The incorporation of sunflower protein films with clove essential oil and the application of the
resulting materials on the preservation of sardine patties were studied. The addition of clove …

The effects of the use of antioxidant technology on the quality of mackerel burgers stored at
4° C were investigated in terms of sensory, biochemical [thiobarbituric acid (TBA), total …

New approaches to reducing synthetic preservatives in the preservation of foods draw the
attention of plant-derived bioactive compounds, especially for application in foods highly …

The objective of the present study was to evaluate the impact of rosemary and basil
essential oils (EOs) onthe quality of Atlantic mackerel fillets stored at 2° C up to 15 days …

Quality and shelf life of fish and fish products are often enhanced by using various food
additives during handling, processing and storage. Due to potential health hazards …