Effect of different types of active biodegradable films containing lactoperoxidase system or sage essential oil on the shelf life of fish burger during refrigerated storage-Reference-Cited by-同舟云学术

Effect of different types of active biodegradable films containing lactoperoxidase system or sage essential oil on the shelf life of fish burger during refrigerated storage

Published:2020-01 Issue: Volume:117 Page:108633
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Ehsani Ali^ORCID,Hashemi Mohammad,Afshari Asma^ORCID,Aminzare Majid^ORCID,Raeisi Mojtaba^ORCID,Zeinali Tayebeh^ORCID

Funder

Tabriz University of Medical Sciences

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

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3. Ascorbate, green teaand grape seed extracts increase the shelf life of low sulphite beef patties;Banon;Meat Science,2007

4. Physical, mechanical and antibacterial properties of alginate film: Effect of the crosslinking degree and oregano essential oil concentration;Benavides;Journal of Food Engineering,2012

5. Antimicrobial and physical properties of edible chitosan films enhanced by lactoperoxidase system;Cissé;Food Hydrocolloids,2013

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