Quality and sensory acceptability of fish fillet (Oreochromis niloticus) with alginate-based coating containing essential oils-Reference-Cited by-同舟云学术

Quality and sensory acceptability of fish fillet (Oreochromis niloticus) with alginate-based coating containing essential oils

Published:2018-10-12 Issue:12 Volume:55 Page:4945-4955
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Vital Ana Carolina Pelaes,Guerrero Ana,Ornaghi Mariana Garcia,Kempinski Emilia Maria Barbosa Carvalho,Sary Cesar,Monteschio Jessica de Oliveira,Matumoto-Pintro Paula Toshimi,Ribeiro Ricardo Pereira,do Prado Ivanor Nunes

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/article/10.1007/s13197-018-3429-y/fulltext.html

Reference38 articles.

1. Acevedo-Fani A, Salvia-Trujillo L, Rojas-Graü MA, Martín-Belloso O (2015) Edible films from essential-oil-loaded nanoemulsions: physicochemical characterization and antimicrobial properties. Food Hydrocoll 47:168–177. https://doi.org/10.1016/j.foodhyd.2015.01.032

2. Alexandre EMC, Lourenço RV, Bittante AMQB, Moraes ICF, Sobral PJdA (2016) Gelatin-based films reinforced with montmorillonite and activated with nanoemulsion of ginger essential oil for food packaging applications. Food Packag Shelf Life 10:87–96. https://doi.org/10.1016/j.fpsl.2016.10.004

3. Artés F, Gómez PA, Artés-Hernández F (2007) Physical, physiological and microbial deterioration of minimally fresh processed fruits and vegetables. Revista de Agaroquimica y Tecnologia de Alimentos 13:177–188. https://doi.org/10.1177/1082013207079610

4. Atarés L, Chiralt A (2016) Essential oils as additives in biodegradable films and coatings for active food packaging. Trends Food Sci Technol 48:51–62. https://doi.org/10.1016/j.tifs.2015.12.001

5. Ayala MD, Santaella M, Martínez C, Periago MJ, Blanco A, Vázquez JM, Albors OL (2011) Muscle tissue structure and flesh texture in gilthead sea bream, Sparus aurata L., fillets preserved by refrigeration and by vacuum packaging. LWT Food Sci Technol 44:1098–1106. https://doi.org/10.1016/j.lwt.2010.09.014

Cited by 39 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Tomato seed mucilage-whey protein isolate coating enriched with shallot essential oil: Effect on quality changes of the trout fish fillet during cold storage;Biocatalysis and Agricultural Biotechnology;2024-06

2. Boosting plant oil yields: the role of genetic engineering in industrial applications;Biofuel Research Journal;2024-06-01

3. Pre-Slaughter Stunning Methods Influence the Meat Quality of Arapaima gigas Fillets;Animals;2024-04-11

4. Effect of tomato seed mucilage coating enriched with shallot essential oil on frozen rainbow trout (Oncorhynchus mykiss) fillet quality;Biocatalysis and Agricultural Biotechnology;2024-04

5. Design and Development of an Edible Coating for a Ready-to-Eat Fish Product;Polymers;2024-01-27