Effect of nanoemulsion to minimise undesirable odour and colour of cinnamon bark oil and to improve sensory properties of refrigerated Asian seabass fillets-Reference-Cited by-同舟云学术

Effect of nanoemulsion to minimise undesirable odour and colour of cinnamon bark oil and to improve sensory properties of refrigerated Asian seabass fillets

Published:2022-11-16 Issue:1 Volume:58 Page:126-134
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Chuesiang Piyanan¹^ORCID,Ryu Victor²,Siripatrawan Ubonrat¹^ORCID

Affiliation:

1. Department of Food Technology, Faculty of Science Chulalongkorn University Bangkok 10330 Thailand

2. Department of Food Science University of Massachusetts Amherst Massachusetts 01003 USA

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.16171

Reference37 articles.

1. Assessment of nanochitosan packaging containing silver NPs on improving the shelf life of caviar (Acipenser persicus) and evaluation of nanoparticles migration

2. Comparison of Cinnamon Essential Oils from Leaf and Bark with Respect to Antimicrobial Activity and Sensory Acceptability in Strawberry Shake

3. Protective effect of grape seed oil-loaded nanofibers: Limitation of microbial growth and lipid oxidation in kashar cheese and fish meat samples

4. Wheat germ oil nanoemulsion for oil stability of the cooked fish fillets stored at 4 °C

5. Improvement of storage quality of strawberries by pullulan coatings incorporated with cinnamon essential oil nanoemulsion

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. A systematic review on nano-delivery systems enriched with aromatic compounds: Flavor, odor, and chemical quality perspectives in fish;Food Chemistry Advances;2024-12

2. Enhancing functional properties of active chitosan film incorporated with cinnamon oil nanoemulsion using argon dielectric barrier discharge cold plasma treatment;Food Hydrocolloids;2024-11

3. Spontaneous nanoemulsification of cinnamon essential oil: Formulation, characterization, and antibacterial and antibiofilm activity against fish spoilage caused by Serratia rubidaea BFMO8;Biotechnology and Applied Biochemistry;2024-01-22

4. Effects of clove essential oil (Caryophyllus aromaticus L.) nanoemulsion incorporated edible coating on shelf-life of fresh cut apple pieces;Journal of Agriculture and Food Research;2023-12

5. Foam-mat freeze-drying approach for preserving stability and antimicrobial activity of clove essential oil nanoemulsion;Food Bioscience;2023-04