The effects of essential oil treatment on the biogenic amines inhibition and quality preservation of red drum (Sciaenops ocellatus) fillets-Reference-Cited by-同舟云学术

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The effects of essential oil treatment on the biogenic amines inhibition and quality preservation of red drum (Sciaenops ocellatus) fillets

Published:2015-10 Issue: Volume:56 Page:1-8
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Cai Luyun,Cao Ailing,Li Yingchang,Song Zhuo,Leng Liping,Li Jianrong

Funder

National Natural Science Foundation of China

National Key Technologies

Aquatic Products Processing and Safety Key Laboratory of Guangdong Province

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference38 articles.

1. Quality changes of sea bass slices wrapped with gelatin film incorporated with lemongrass essential oil;Ahmad;International Journal of Food Microbiology,2012

2. Instrumental texture evaluation of extruded snack foods: a review;Anton;Ciencia Y Tecnologia Alimentaria Journal of Food,2007

3. Official method of analysis;AOAC,2005

4. Combined effect of vacuum-packaging and oregano essential oil on the shelf-life of Mediterranean octopus (Octopus vulgaris) from the Aegean Sea stored at 4°C;Atrea;Food Microbiology,2009

5. Chilled storage of golden gray mullet (Liza aurata);Bahmani;LWT-Food Science and Technology,2011

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