A novel strategy for Au in food science: Nanoformulation in dielectric, sensory properties, and microbiological quality of fish meat

Author:

Çetinkaya Turgay,Ceylan Zafer,Meral RaciyeORCID,Kılıçer Ali,Altay Filiz

Funder

Istanbul Teknik Üniversitesi

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference56 articles.

1. Food packaging materials for irradiation;Arvanitoyannis,2010

2. Dielectric properties of chicken and fish muscle treated with microbial transglutaminase;Basaran;Food Chemistry,2010

3. Determination of protein denaturation of muscle foods using the dielectric properties;Bircan;Journal of Food Science,2002

4. Photothermally active nanoparticles as a promising tool for eliminating bacteria and biofilms;Borzenkov;Beilstein Journal of Nanotechnology,2020

5. Application of modified atmosphere packaging on aquacultured fish and fish products: A review;Bouletis;Critical Reviews in Food Science and Nutrition,2017

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