A novel method to deliver natural antimicrobial coating materials to extend the shelf-life of European hake (Merluccius merluccius) fillets-Reference-Cited by-同舟云学术

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A novel method to deliver natural antimicrobial coating materials to extend the shelf-life of European hake (Merluccius merluccius) fillets

Published:2020-09 Issue: Volume:25 Page:100522
ISSN:2214-2894
Container-title:Food Packaging and Shelf Life
language:en
Short-container-title:Food Packaging and Shelf Life

Author:

Sullivan David J.,Cruz-Romero Malco C.,Hernandez Ana B.,Cummins Enda,Kerry Joseph P.,Morris Michael A.

Funder

Department of Agriculture, Food and the Marine, Ireland

Food Institutional Research Measure

Publisher

Elsevier BV

Subject

Microbiology (medical),Polymers and Plastics,Safety, Risk, Reliability and Quality,Biomaterials,Food Science

Reference53 articles.

1. Influence of chitosan/clay functional bionanocomposite activated with rosemary essential oil on the shelf life of fresh silver carp;Abdollahi;International Journal of Food Science and Technology,2014

2. Antioxidant activity of essential oils;Amorati;Journal of Agricultural and Food Chemistry,2013

3. Decontamination of rooms, medical equipment and ambulances using an aerosol of hydrogen peroxide disinfectant;Andersen;Journal of Hospital Infection,2006

4. Effects of a combination of antimicrobial silver low density polyethylene nanocomposite films and modified atmosphere packaging on the shelf life of chicken breast fillets;Azlin-Hasim;Food Packaging and Shelf Life,2015

5. Application of gas sensing technologies for non-destructive monitoring of headspace gases (O2 and CO2) during chilled storage of packaged mushrooms (Agaricus bisporus) and their correlation with product quality parameters;Borchert;Food Packaging and Shelf Life,2014

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3. Gelatin nanofibers with black elderberry, Au nanoparticles and SnO2 as intelligent packaging layer used for monitoring freshness of Hake fish;Food Chemistry;2024-03

4. Next-generation meat preservation: integrating nano-natural substances to tackle hurdles and opportunities;Critical Reviews in Food Science and Nutrition;2023-09-13

5. Effects of active coatings based on soluble portion of zedo gum on physicochemical, microbial, and antioxidant enzymes characteristics of white shrimp;Journal of Food Measurement and Characterization;2022-12-04

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