[HTML][HTML] Natural products with preservative properties for enhancing the microbiological safety and extending the shelf-life of seafood: A review
RC Baptista, CN Horita, AS Sant'Ana - Food research international, 2020 - Elsevier
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 …
Temperature is the critical parameter that impacts on seafood shelf-life reduction, allowing …
Natural preservatives for extending the shelf‐life of seafood: A revisit
OO Olatunde, S Benjakul - … Reviews in Food Science and Food …, 2018 - Wiley Online Library
Consumer demand for minimally processed seafood that retains its sensory and nutritional
properties after handling and storage is increasing. Nevertheless, quality loss in seafood …
properties after handling and storage is increasing. Nevertheless, quality loss in seafood …
Novel natural food preservatives and applications in seafood preservation: A review
N Gokoglu - Journal of the Science of Food and Agriculture, 2019 - Wiley Online Library
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 …
foods caused by microbial growth, enzyme activity, and oxidation. Until recently, the use of …
Current applications and future trends of lactic acid bacteria and their bacteriocins for the biopreservation of aquatic food products
P Calo-Mata, S Arlindo, K Boehme, T de Miguel… - Food and Bioprocess …, 2008 - Springer
This review emphasizes the importance of novel biopreservation strategies and their
application to ensure seafood quality and safety especially within the context of increasing …
application to ensure seafood quality and safety especially within the context of increasing …
[HTML][HTML] Review on natural preservatives for extending fish shelf life
J Mei, X Ma, J Xie - Foods, 2019 - mdpi.com
Fish is extremely perishable as a result of rapid microbial growth naturally present in fish or
from contamination. Synthetic preservatives are widely used in fish storage to extend shelf …
from contamination. Synthetic preservatives are widely used in fish storage to extend shelf …
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 …
Potentials of natural preservatives to enhance food safety and shelf life: A review
E Teshome, SF Forsido… - The Scientific World …, 2022 - Wiley Online Library
Food‐borne illnesses are a significant concern for consumers, the food industry, and food
safety authorities. Natural preservatives are very crucial for enhancing food safety and shelf …
safety authorities. Natural preservatives are very crucial for enhancing food safety and shelf …
Essential oils and chitosan as alternatives to chemical preservatives for fish and fisheries products: A review
Meeting consumer concerns and preferences for fresh and safely processed fisheries
products free of chemical and synthetic preservatives is a challenge for the aqua-food …
products free of chemical and synthetic preservatives is a challenge for the aqua-food …
Seafood biopreservation by lactic acid bacteria–a review
M Ghanbari, M Jami, KJ Domig, W Kneifel - LWT-Food Science and …, 2013 - Elsevier
Biopreservation is a powerful and natural tool to extend shelf life and to enhance the safety
of foods by applying naturally occurring microorganisms and/or their inherent antibacterial …
of foods by applying naturally occurring microorganisms and/or their inherent antibacterial …
Application of natural antimicrobials in food preservation: Recent views
GES Batiha, DE Hussein, AM Algammal, TT George… - Food Control, 2021 - Elsevier
Background Consumer concern on the use of naturally-occurring antimicrobials from plants,
microorganisms and animal sources continues to grow daily, mostly triggered by the …
microorganisms and animal sources continues to grow daily, mostly triggered by the …
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