Fungal contamination poses a threat to agriculture, food production and human health, and
a safe and effective method to limit fungal contamination is still needed. In this study, the …

The present study was conducted to extend the shelf life of Lyoner‐type sausages during 40
days of storage at 4° C with individual and combinational use of natural preservatives …

Background: Essential oils are volatile components which produced by different parts of the
medicinal plants. These components have antibacterial potential and have been used …

Autoxidation is considered as one of the main factors responsible for deterioration which
occurs during manufacturing, storage, distribution and final preparation of foods. Changes …

Introduction: Nowadays biodegradable packaging such as edible coatings and films, are
known as alternatives to plastic compounds and synthetic packaging since they are carriers …

Avian colibacillosis is regarded as one of the most severe bacterial diseases in the poultry
industry worldwide. Due to the emerging antimicrobial resistance issue in isolated E. coli …

The effects of Zataria multiflora essential oil (ZEO) alone and in combination with probiotic
bacterium Lactobacillus acidophilus PTCC 1643 on the growth and stability of Escherichia …

BACKGROUND This study investigated the effect of chitosan coating enriched with extracted
egg yolk antibodies on microbial and sensory quality of rainbow trout fillet during …

Aim: The aim of the present study was to investigate the viability of lactic acid bacteria
isolated from traditional cheeses and cocultured in Iranian white cheese during ripening …

This study aimed to evaluate the quality aspects and shelf life of minced meat of trout
(Oncorhynchus mykiss) impregnated with derived essential oil (EO) of Pisticia atlantica ssp …