Technological factors affecting biogenic amine content in foods: A review
Biogenic amines (BAs) are molecules, which can be present in foods and, due to their
toxicity, can cause adverse effects on the consumers. BAs are generally produced by …
toxicity, can cause adverse effects on the consumers. BAs are generally produced by …
Recently emerging trends in polymer nanocomposites packaging materials
As a result of excellent nanoparticle dispersion tendencies, polymer based nanocomposites
exhibit a significantly enhanced packaging characteristics. Moreover, the feasibility of …
exhibit a significantly enhanced packaging characteristics. Moreover, the feasibility of …
Evaluation of effects of nanoemulsion based on herb essential oils (rosemary, laurel, thyme and sage) on sensory, chemical and microbiological quality of rainbow …
Antimicrobial and antioxidant effects of nanoemulsions containing herb oils (rosemary,
laurel, thyme and sage) on the quality of rainbow trout were investigated. Fish fillets were …
laurel, thyme and sage) on the quality of rainbow trout were investigated. Fish fillets were …
Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout
The effects of a chitosan (Ch) coating enriched with cinnamon oil (Ch+ C) on quality of
rainbow trout (Oncorhynchus mykiss) during refrigerated storage (4±1° C) were examined …
rainbow trout (Oncorhynchus mykiss) during refrigerated storage (4±1° C) were examined …
Coating effects of tea polyphenol and rosemary extract combined with chitosan on the storage quality of large yellow croaker (Pseudosciaena crocea)
T Li, W Hu, J Li, X Zhang, J Zhu, X Li - Food Control, 2012 - Elsevier
The coating effects of tea polyphenol (TP) and rosemary extract (R) combined with chitosan
(Ch) respectively on the quality of large yellow croaker (Pseudosciaena crocea) during …
(Ch) respectively on the quality of large yellow croaker (Pseudosciaena crocea) during …
Effect of quince seed mucilage edible films incorporated with oregano or thyme essential oil on shelf life extension of refrigerated rainbow trout fillets
The effects of quince seed mucilage film (QSMF) containing oregano (O) or thyme (T)
essential oil on shelf life extension of rainbow trout (Oncorhynchus mykiss) fillets during …
essential oil on shelf life extension of rainbow trout (Oncorhynchus mykiss) fillets during …
A new active nanocomposite film based on PLA/ZnO nanoparticle/essential oils for the preservation of refrigerated Otolithes ruber fillets
M Heydari-Majd, B Ghanbarzadeh… - Food Packaging and …, 2019 - Elsevier
In the current study, the active packaging films based on poly lactic acid (PLA) containing
1.5% w/w zinc oxide (ZnO) nanoparticles and varying concentrations (0.5, 1, 1.5% w/w) of …
1.5% w/w zinc oxide (ZnO) nanoparticles and varying concentrations (0.5, 1, 1.5% w/w) of …
Comparing the effectiveness of chitosan and nanochitosan coatings on the quality of refrigerated silver carp fillets
Z Ramezani, M Zarei, N Raminnejad - Food Control, 2015 - Elsevier
The coating effects of chitosan and chitosan nanoparticles on the quality of silver carp
(Hypophthalmicthys molitrix) fillets during refrigerated storage at 4° C were compared …
(Hypophthalmicthys molitrix) fillets during refrigerated storage at 4° C were compared …
Effect of carboxymethyl cellulose-based coatings incorporated with Zataria multiflora Boiss. essential oil and grape seed extract on the shelf life of rainbow trout fillets
To prolong the shelf life of seafood products, lipid oxidation and growth of microorganisms
should be retarded. The objective of the current study was evaluating the potential …
should be retarded. The objective of the current study was evaluating the potential …
Combined effect of MAP and thyme essential oil on the microbiological, chemical and sensory attributes of organically aquacultured sea bass (Dicentrarchus labrax) …
M Kostaki, V Giatrakou, IN Savvaidis, MG Kontominas - Food microbiology, 2009 - Elsevier
The present study evaluated the combined effect of Modified Atmosphere Packaging (MAP)
using two different gas mixtures (40% CO2/50% N2/10% O2; treatment M1, 60% CO2/30 …
using two different gas mixtures (40% CO2/50% N2/10% O2; treatment M1, 60% CO2/30 …