The Effect of Nanocomposite Edible Coating Enriched with Foeniculum vulgare Essential Oil on the Shelf Life of Oncorhynchus mykiss Fish Fillets during the Storage-Reference-Cited by-同舟云学术

The Effect of Nanocomposite Edible Coating Enriched with Foeniculum vulgare Essential Oil on the Shelf Life of Oncorhynchus mykiss Fish Fillets during the Storage

Published:2021-04-12 Issue:5 Volume:30 Page:579-595
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Sayyari Zahra¹,Rabani Mohammad¹,Farahmandfar Reza²,Esmaeilzadeh Kenari Reza²,Mousavi Nadoshan Rezvaneh¹

Affiliation:

1. Department of Food Science and Technology, North Tehran Branch, Islamic Azad University, Tehran, Iran

2. Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Iran

Funder

no funding

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10498850.2021.1901815

Reference60 articles.

1. Phytochemical, Antioxidant and Antimicrobial Activity of the Essential Oil from Flowers and Leaves of Achillea millefolium subsp. millefolium

2. Comparative analysis of antioxidant activities of essential oils and extracts of fennel (Foeniculum vulgare Mill.) seeds from Egypt and China

3. Growth response and modelling of the effects of Zataria multiflora Boiss. essential oil, pH and temperature on Salmonella Typhimurium and Staphylococcus aureus

4. Whey protein isolate/cellulose nanofibre/TiO 2 nanoparticle/rosemary essential oil nanocomposite film: Its effect on microbial and sensory quality of lamb meat and growth of common foodborne pathogenic bacteria during refrigeration

Cited by 30 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. A systematic review on nano-delivery systems enriched with aromatic compounds: Flavor, odor, and chemical quality perspectives in fish;Food Chemistry Advances;2024-12

2. Evaluating shelf life and anti-browning of shrimp by chitosan-coated nanoliposome loaded with licorice root extract;Food Chemistry: X;2024-10

3. Antioxidant Activity of Rosemary Oil and Olive Oil and its Impact on the Shelf Life of Fish Fillets;BioScientific Review;2024-08-31

4. 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

5. Effect of tragacanth gum–chitin nanofiber film containing free or nano‐encapsulated cumin essential oil on the quality of chilled turkey burgers packed with oxygen absorber;Food Science & Nutrition;2024-05-14