Recent developments of natural antimicrobials and antioxidants on fish and fishery food products
Fish and fishery products (FFP) are highly perishable due to their high nutritional value and
moisture content. The spoilage is mainly caused by microorganisms and chemical reactions …
moisture content. The spoilage is mainly caused by microorganisms and chemical reactions …
[HTML][HTML] Recent advances on the development of food packaging films based on citrus processing wastes: A review
D Yun, J Liu - Journal of Agriculture and Food Research, 2022 - Elsevier
Citrus fruits are one of the popular fruit crops around the world. However, the consumption
and industrial process of citrus fruits yield a large amount of wastes, especially peels, seeds …
and industrial process of citrus fruits yield a large amount of wastes, especially peels, seeds …
Synergistic effect of nano-ZnO and Mentha piperita essential oil on the moisture sorption isotherm, antibacterial activity, physicochemical, mechanical, and barrier …
S Javidi, A Mohammadi Nafchi… - Journal of Food …, 2022 - Springer
This study aimed to evaluate the synergistic effect of nano-ZnO (ZnO-N) and Mentha piperita
essential oil (MEO) on the functional and antibacterial properties of bovine gelatin …
essential oil (MEO) on the functional and antibacterial properties of bovine gelatin …
The addition of microencapsulated or nanoemulsified bioactive compounds influences the antioxidant and antimicrobial activities of a fresh cheese
The objective of this study was to compare the effects of the incorporation of microcapsules
or nanoemulsions with Opuntia oligacantha on the quality of fresh cheese. Three treatments …
or nanoemulsions with Opuntia oligacantha on the quality of fresh cheese. Three treatments …
ANN and RSM modeling for the synthesis of avocado seed starch combined orange peel extract antimicrobial packaging film
YA Waday, EG Aklilu - International Journal of Polymer Science, 2023 - Wiley Online Library
Cooperation of essential oil into film formation results in active packaging materials, which
can improve the quality and freshness of the foods and extend the shelf life. In the present …
can improve the quality and freshness of the foods and extend the shelf life. In the present …
Effect of vacuum packaging combined with edible basil seed gum coating containing lemon essential oil on shelf life extension of refrigerated shrimp (Penaeus indicus …
This study was undertaken to evaluate the effect of vacuum packaging (VP) and basil seed
gum (BSG) coating incorporated with lemon essential oil on the quality of peeled shrimp …
gum (BSG) coating incorporated with lemon essential oil on the quality of peeled shrimp …
[HTML][HTML] Evaluating shelf life and anti-browning of shrimp by chitosan-coated nanoliposome loaded with licorice root extract
Chitosan coating containing nanoliposomes loaded with licorice root extract was prepared
to investigate shrimp's shelf life and anti-browning function during 20 days of ice storage. 1 …
to investigate shrimp's shelf life and anti-browning function during 20 days of ice storage. 1 …
Bacterial nano-polymer production to produce edible coating and films
EAA Khafar, DB Darwish, GM Al-Jahani… - International Journal of …, 2022 - ijpras.com
This study was performed to evaluate the separation of cellular biopolymer production for
batch fermentation of bacterial Acetobacter spp and Leuconostoc spp to produce edible film …
batch fermentation of bacterial Acetobacter spp and Leuconostoc spp to produce edible film …
[PDF][PDF] Edible coating of soy protein or gelatin as a carrier of thyme oil for maintaining quality of'Barhee'dates fruits during cold storage.
ARM Yousef, EAAA El-Moniem, TSM Mahmoud - 2020 - plantarchives.org
A critical challenge is the preservation of the high quality of Barhi dates for the longest
possible period after harvesting and during the marketing process. This study aimed to …
possible period after harvesting and during the marketing process. This study aimed to …
Combining knowledge-and data-driven fuzzy approach to evaluate shelf-life of various seafood products
Due to the complexity of the deterioration process of seafood products, relying on one
indicator is not adequate to determine the quality of such products. Usually, shelf-life was …
indicator is not adequate to determine the quality of such products. Usually, shelf-life was …