Nanoencapsulated essential oils embedded in ice improve the quality and shelf life of fresh whole seabream stored on ice-Reference-Cited by-同舟云学术

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Nanoencapsulated essential oils embedded in ice improve the quality and shelf life of fresh whole seabream stored on ice

Published:2019-06 Issue:6 Volume:5 Page:e01804
ISSN:2405-8440
Container-title:Heliyon
language:en
Short-container-title:Heliyon

Author:

Navarro-Segura Laura,Ros-Chumillas María,López-Cánovas Amanda E.,García-Ayala Alfonsa,López-Gómez Antonio

Funder

European Regional Development Fund

Centre for Industrial Technological Development

Publisher

Elsevier BV

Subject

Multidisciplinary

Reference37 articles.

1. Freshness assessment of cultured seabream (Sparus aurata) by chemical, physical and sensory methods;Alasalvar;Food Chem.,2001

2. La acuicultura en España 2018;APROMAR,2018

3. Essential oils as additives in biodegradable films and coatings for active food packaging;Atarés;Trends Food Sci. Technol.,2016

4. Effects of ungutting on microbiological, chemical and sensory properties of aquacultured gilthead seabream (Sparus aurata) and sea bass (Dicentrarchus labrax) stored in ice;Cakli;Eur. Food Res. Technol.,2006

5. Quality differences of whole ungutted seabream (Sparus aurata) and sea bass (Dicentrarchus labrax) while stored in ice;Cakli;Food Control,2007

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