Innovative packaging techniques have been developed to meet consumers' safe, high
quality, easy to use, ready-to-use product requirements. This review provides information on …

Vacuum-packed hot smoked rainbow trout fillets from two different smokehouses of Greece
were stored at 2 and 7.9° C. Microbiological, sensory, and physicochemical changes were …

The objective of this investigation was to study the effect of thyme and laurel essential oil
treatments on the quality of bluefish during storage in ice for 13 days. The quality of bluefish …

Natural antimicrobials and antioxidants from rosemary (Rosmarinus officinalis) and sage tea
(Salvia officinalis) were produced using solvent extraction method. The effect of two extracts …

We successfully developed temperature-sensitive packaging using a eutectic mixture of
soybean oil and tetradecane (S+ T) as a thermo-regulating material (TRM). The eutectic …

The present study aimed to develop a novel active edible film based on gelatin incorporated
with 0, 0.3, 0.6, and 0.9% w/w anise essential oil as a natural preservative and investigate …

Sardine (Sardina pilchardus) is a species that for its abundance assumes great importance
in the Portuguese fishing sector. In order to contribute for a better utilisation of this species …

Polyphosphates have profound effects on the functional properties of the food products. In
this study, the effects of (2% w/v) solutions of tetrasodium pyrophosphate (TSPP) and …

Improving food quality among consumers is of high importance. This case in fish meat due to
its quick spoilage is the more obvious. Therefore in this study in order to maintain and …

Many factors are relevant in making the proper choice of food packaging material, including
those related to shelf life and biodegradability. To meet these demands, new processing and …