The effect of Thymus vulgaris and Thymbra spicata essential oils and/or extracts in pectin edible coating on the preservation of sliced bolognas

Author:

Gedikoğlu Ayça

Funder

Republic of Turkey Ministry of Agriculture and Forestry

Publisher

Elsevier BV

Subject

Food Science

Reference51 articles.

1. Antioxidant protection of cooked meatballs during frozen storage by whey protein edible films with phytochemicals from Laurus nobilis L. and Salvia officinalis;Akcan;LWT - Food Science and Technology,2017

2. Evaluation of the antibacterial and antioxidant activities of chitosan edible films incorporated with organic essential oils obtained from four Thymus species;Ballester-Costa;Journal of Food Science and Technology,2016

3. Effect of composition and properties of chitosan-based edible coating on microflora of meat and meat products;Baranenko;Acta Scientiarum Polonorum. Technologia Alimentaria,2013

4. Effect of apple peel extract and zein coating enriched with ginger essential oil on the shelf life of chicken thigh meat;Barkhordari;Journal of Food Measurement and Characterization,2021

5. Improving oxidative and microbial stability of beef using Shahri Balangu seed mucilage loaded with Cumin essential oil as a bioactive edible coating;Behbahani;Biocatalysis and Agricultural Biotechnology,2020

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