Effectiveness of a formulation based on Ocimum gratissimum essential oil and cashew gum as inhibitors of quality loss and melanosis in shrimp-Reference-Cited by-同舟云学术

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Effectiveness of a formulation based on Ocimum gratissimum essential oil and cashew gum as inhibitors of quality loss and melanosis in shrimp

Published:2024-05 Issue: Volume:268 Page:131661
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Araujo Thais Danyelle Santos,Ribeiro Fábio de Oliveira Silva,Araujo-Nobre Alyne Rodrigues de,Nadvorny Daniela,Canuto Kirley Marques,Pereira Rita de Cássia Alves,Souza Ana Sheila de Queiroz,Brito Anna Luisa de Carvalho,Menezes Francisca Gleire Rodrigues de,Silva André Luis Coelho da,Fogaça Fabíola Helena dos Santos,Silva Durcilene Alves da,de Souza Bartolomeu Warlene Silva

Funder

FUNCAP

BNDES

CNPq

Publisher

Elsevier BV

Reference65 articles.

1. Efficacy of freeze-chilled storage combined with tea polyphenol for controlling melanosis, quality deterioration, and spoilage bacterial growth of Pacific white shrimp (Litopenaeus vannamei);Li;Food Chem.,2022

2. Storage in ice incorporated antimelanotic agent and its effects on melanosis and quality of giant red shrimp (Aristaeomorpha foliacea);Gokoglu;Food Biosci.,2022

3. Undesirable enzymatic browning in crustaceans: causative effects and its inhibition by phenolic compounds;Nirmal;Crit. Rev. Food Sci. Nutr.,2015

4. Melanosis in crustaceans: a review;Gonçalves;LWT,2016

5. Chitosan nanoemulsion: a sustainable approach for quality preservation of fish and fishery foods;Chaudhary;Food Control,2023

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