Application of nanoemulsion‐based approaches for improving the quality and safety of muscle foods: A comprehensive review-Reference-Cited by-同舟云学术

Application of nanoemulsion‐based approaches for improving the quality and safety of muscle foods: A comprehensive review

Published:2020-07-22 Issue:5 Volume:19 Page:2677-2700
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comprehensive Reviews in Food Science and Food Safety

Author:

Das Arun K.¹^ORCID,Nanda Pramod Kumar¹^ORCID,Bandyopadhyay Samiran¹^ORCID,Banerjee Rituparna²^ORCID,Biswas Subhasish²^ORCID,McClements David Julian³^ORCID

Affiliation:

1. Eastern Regional StationICAR‐Indian Veterinary Research Institute 37 Belgachia Road Kolkata West Bengal 700 037 India

2. Department of Livestock Products TechnologyWest Bengal University of Animal & Fishery Sciences 37 & 68 K B Sarani Kolkata West Bengal 700 037 India

3. Department of Food ScienceUniversity of Massachusetts 102 Holdsworth Way Amherst Massachusetts MA 01003 USA

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12604

Reference143 articles.

1. Production of omega-3 fatty acid-enriched broiler chicken meat by the application of nanoencapsultsed flaxseed oil prepared via ultrasonication

2. Curcumin loaded nanoemulsions/pectin coatings for refrigerated chicken fillets

3. Nanoemulsions as edible coatings

4. Nanostructured emulsions and nanolaminates for delivery of active ingredients: Improving food safety and functionality

5. Microemulsions are membrane-active, antimicrobial, self-preserving systems

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