Nanoemulsion-based approach to preserve muscle food: A review with current knowledge-Reference-Cited by-同舟云学术

Nanoemulsion-based approach to preserve muscle food: A review with current knowledge

Published:2023-02-15 Issue: Volume: Page:1-22
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:

Rathod Nikheel Bhojraj¹^ORCID,Meral Raciye²^ORCID,Siddiqui Shahida Anusha³⁴,Nirmal Nilesh⁵^ORCID,Ozogul Fatih⁶⁷^ORCID

Affiliation:

1. Department of Post Harvest Management of Meat, Poultry and Fish, PG Institute of Post-Harvest Technology and Management (Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth) Roha, Raigad, Maharashtra, India

2. Faculty of Engineering, Department of Food Engineering, Van Yüzüncü Yıl University, Van, Turkey

3. Technical University of Munich Campus Straubing for Biotechnology and Sustainability, Straubing, Germany

4. German Institute of Food Technologies (DIL e.V.), D-Quakenbrück, Germany

5. Institute of Nutrition, Mahidol University, Salaya, Nakhon Pathom, Thailand

6. Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey

7. Biotechnology Research and Application Center, Cukurova University, Adana, Turkey

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2023.2175347

Reference167 articles.

1. Production of omega-3 fatty acid-enriched broiler chicken meat by the application of nanoencapsultsed flaxseed oil prepared via ultrasonication

2. Curcumin loaded nanoemulsions/pectin coatings for refrigerated chicken fillets

3. Nanostructured emulsions and nanolaminates for delivery of active ingredients: Improving food safety and functionality

4. Combined effects of ε-polylysine and ε-polylysine nanoparticles with plant extracts on the shelf life and quality characteristics of nitrite-free frankfurter-type sausages

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