Effects of multilayer Nano/Mini Furcellaran/Chitosan Emulsions with oregano essential oil and bioactive peptides on sensory, physicochemical properties and retrogradation in Sushi in cold storage conditions-Reference-Cited by-同舟云学术

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Effects of multilayer Nano/Mini Furcellaran/Chitosan Emulsions with oregano essential oil and bioactive peptides on sensory, physicochemical properties and retrogradation in Sushi in cold storage conditions

Published:2024-08 Issue: Volume:96 Page:103767
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Tadele Wondyfraw,Kulawik Piotr,Stępień Anna,Zając Marzena,Nowak Nikola,Grzebieniarz Wiktoria,Jasińska Joanna Maria,Vlcko Tomas,Szymkowiak Andrzej,Milosavljević Vedran,Debnarova Denisa,Jamróz Ewelina

Funder

Mendel University in Brno

National Center for Research and Development

National Centre for Research and Development

Publisher

Elsevier BV

Reference54 articles.

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2. Anti-staling of high-moisture starchy food: Effect of hydrocolloids, emulsifiers and enzymes on mechanics of steamed-rice cakes;Ai;Food Hydrocolloids,2018

3. Edible coatings and antimicrobial nanoemulsions for enhancing shelf life and reducing foodborne pathogens of fruits and vegetables: A review;Al-Tayyar;Sustainable Materials and Technologies,2020

4. Atomizing spray systems for application of edible coatings;Andrade;Comprehensive Reviews in Food Science and Food Safety,2012

5. Nanoemulsions and their potential applications in food industry;Aswathanarayan;Frontiers in Sustainable Food Systems,2019

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