Vegetable oil-based nanoemulsions for the preservation of muscle foods: A systematic review and meta-analysis-Reference-Cited by-同舟云学术

Vegetable oil-based nanoemulsions for the preservation of muscle foods: A systematic review and meta-analysis

Published:2022-04-11 Issue: Volume: Page:1-14
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Fallah Aziz A.¹^ORCID,Sarmast Elham²,Jafari Tina³^ORCID,Mousavi Khaneghah Amin⁴^ORCID

Affiliation:

1. Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord, Iran

2. Research Laboratories in Sciences, Applied to Food (LABO-RESALA), INRS Armand-Frappier Health Biotechnology Research Centre, MAPAQ Research Chair in Food Safety and Quality, Canadian Irradiation Centre (CIC), Institute of Nutrition and Functional Foods (INAF), Laval, Quebec, Canada

3. Department of Biochemistry and Nutrition, Faculty of Medicine, Shahrekord University of Medical Sciences, Shahrekord, Iran

4. Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, Sao Paulo, Brazil

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2022.2057415

Reference65 articles.

1. Nanoemulsions as edible coatings

2. A comprehensive review on the application of active packaging technologies to muscle foods

3. Effect of different plants’ aromatic essential oils on frozen Awassi lamb meat’s chemical and physical characteristics