The Effect of Nanocomposite Edible Coating Enriched with Foeniculum vulgare Essential Oil on the Shelf Life of Oncorhynchus mykiss Fish Fillets during the Storage
Z Sayyari, M Rabani, R Farahmandfar… - Journal of Aquatic …, 2021 - Taylor & Francis
In this study, the antioxidant and antimicrobial effect of fennel essential oil in different
concentrations of 1%, 1.5%, and 2%(W/V) with three types of nanocoating of basil seed gum …
concentrations of 1%, 1.5%, and 2%(W/V) with three types of nanocoating of basil seed gum …
[HTML][HTML] Ameliorating effects of dietary Haematococcus pluvialis on arsenic-induced oxidative stress in rainbow trout (Oncorhynchus mykiss) fillet
FS Milan, BRS Maleki, MH Moosavy, S Mousavi… - Ecotoxicology and …, 2021 - Elsevier
The current study was performed to investigate the protective effects of dietary
Haematococcus pluvialis (H. pluvialis) on the oxidative stress induced by arsenic in rainbow …
Haematococcus pluvialis (H. pluvialis) on the oxidative stress induced by arsenic in rainbow …
Effects of deep-fat frying and active pretreatments of tomato pectin and paste on physical, textural and nutritional properties of fried frankfurter-type chicken sausage
Abstract Effect of active pretreatment of tomato pectin and paste on physicochemical,
textural, microstructure and organoleptic attributes of chicken sausage during deep-fat frying …
textural, microstructure and organoleptic attributes of chicken sausage during deep-fat frying …
Investigation of the effect of essential oil along with nanocoatings containing gums in the development of fish fillet storage time
Z Sayyari, M Rabbani, R Farahmandfar… - Journal of Food …, 2021 - Springer
In this study, the antioxidant activity of Bunium persicum essential oil (EO) at different
concentrations of 1%, 1.5%, and 2%(W/V) was evaluated. Also, antibacterial effect of three …
concentrations of 1%, 1.5%, and 2%(W/V) was evaluated. Also, antibacterial effect of three …
Effects of lactoperoxidase system‐alginate coating on chemical, microbial, and sensory properties of chicken breast fillets during cold storage
The main aim of this study was to investigate the effect of alginate coating samples without
lactoperoxidase system (A‐L 0) and alginate coating samples containing lactoperoxidase …
lactoperoxidase system (A‐L 0) and alginate coating samples containing lactoperoxidase …
Effect of superheated steam cooking on fat and fatty acid composition of chicken sausage.
The influence of superheated steam cooking on fat and fatty acid composition of chicken
sausage were investigated at various temperatures (150, 200, and 250 C) with different time …
sausage were investigated at various temperatures (150, 200, and 250 C) with different time …
[HTML][HTML] Kinetic of texture and colour changes in chicken sausage during superheated steam cooking
AA Abdulhameed, TA Yang… - Polish journal of food …, 2016 - journal.pan.olsztyn.pl
The aim of this study was to develop a kinetic model to describe the texture and colour
changes of chicken sausage during superheated steam cooking. Chicken sausages were …
changes of chicken sausage during superheated steam cooking. Chicken sausages were …
Influence of superheated steam and deep frying cooking on the proximate, fatty acids, and amino acids composition of chicken sausage.
AA Asmaa, AY Tajul - International Food Research Journal, 2017 - search.ebscohost.com
This study was performed to examine the effect of deep frying and Superheated steam
(SHS) oven on the proximate composition, fatty acid composition, and amino acid …
(SHS) oven on the proximate composition, fatty acid composition, and amino acid …
[PDF][PDF] Application of superheated steam in sample preparation (chicken sausage) for determination of total fat, fatty acid and lipid oxidation
In this study, the variations in fat, fatty acid composition, and lipid oxidation of chicken
sausage during superheated steam and conventional drying oven (hot air oven) were …
sausage during superheated steam and conventional drying oven (hot air oven) were …
Development of dietary fiber enriched sausage using rice bran
The study was conducted to evaluate the effect of de oiled rice bran as a source of dietary
fiber on the sensory, physicochemical and biochemical properties of chicken sausages. For …
fiber on the sensory, physicochemical and biochemical properties of chicken sausages. For …