Chitosan Coatings Containing Mentha spicata Essential Oil and Zinc Oxide Nanoparticle for Shelf Life Extension of Rainbow Trout Fillets
Author:
Affiliation:
1. Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Razi University, Kermanshah, Iran
Publisher
Informa UK Limited
Subject
Aquatic Science,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10498850.2018.1518945
Reference47 articles.
1. Application of fungal chitosan incorporated with pomegranate peel extract as edible coating for microbiological, chemical and sensorial quality enhancement of Nile tilapia fillets
2. Preparation and characterization of a chitosan film with grape seed extract-carvacrol microcapsules and its effect on the shelf-life of refrigerated Salmon (Salmo salar)
3. Shelf-life extension of refrigerated sea bass slices wrapped with fish protein isolate/fish skin gelatin-ZnO nanocomposite film incorporated with basil leaf essential oil
4. Antioxidant potential of curry (Murraya koenigii L.) and mint (Mentha spicata) leaf extracts and their effect on colour and oxidative stability of raw ground pork meat during refrigeration storage
5. Chemical composition of essential oils in Mentha spicata L. accession [IIIM(J)26] from North-West Himalayan region, India
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