Application an edible active coating based on chitosan- Ferulago angulata essential oil nanoemulsion to shelf life extension of Rainbow trout fillets stored at 4 °C-Reference-Cited by-同舟云学术

Application an edible active coating based on chitosan- Ferulago angulata essential oil nanoemulsion to shelf life extension of Rainbow trout fillets stored at 4 °C

Published:2020-06 Issue: Volume:153 Page:846-854
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Shokri Sajad,Parastouei Karim,Taghdir Maryam,Abbaszadeh Sepideh

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference34 articles.

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3. Chemical composition, antibacterial and antioxidant activities of essential oils from the aerial parts of Ferulago angulata (Schlecht.) Boiss and Ferulago bernardii Tomk. & M. Pimen from different parts of Iran;Shahbazi;J. Essent. Oil Bear. Plants,2016

4. Essential oil based nanoemulsions to improve the microbial quality of minimally processed fruits and vegetables: a review;Prakash;Food Res. Int.,2018

5. Effect of essential oils on properties of film forming emulsions and films based on hydroxypropylmethylcellulose and chitosan;Sánchez-González;J. Food Eng.,2011

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