Incorporation of nanoencapsulated garlic essential oil into edible films: A novel approach for extending shelf life of vacuum-packed sausages

Author:

Esmaeili Hossein,Cheraghi Narjes,Khanjari Ali,Rezaeigolestani Mohammadreza,Basti Afshin Akhondzadeh,Kamkar Abolfazl,Aghaee Ebrahim Molaee

Funder

University of Tehran

Publisher

Elsevier BV

Subject

Food Science

Reference49 articles.

1. Food and Drug Administration, (FDA). (2016). Code of Federal Regulations (CFR). Title 21: Food and Drugs. Chapter I– Food and Drug Administration, Department of Health and Human Services, Subchapter B – Food for Human Consumption (Continued), Part 182 – Substances Generally Recognized as Safe (GRAS). Washington, DC. Retrieved from https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=182.20. Access: October 2016.

2. Antimicrobial and antioxidant effects of spice extracts on the shelf life extension of raw chicken meat;Radhakrishnan;International Journal of Food Microbiology,2014

3. Liposome-entrapped essential oils on in vitro and in vivo antioxidant activity in leafy vegetables;Alikhani-Koupaei;Quality Assurance & Safety of Crops and Food,2014

4. Whey protein isolate/cellulose nanofibre/TiO2 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;Alizadeh Sani;International Journal of Food Microbiology,2017

5. Antioxidant activity of essential oils;Amorati;Journal of Agricultural and Food Chemistry,2013

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