Comparative evaluation of edible films impregnated with sage essential oil or lactoperoxidase system: Impact on chemical and sensory quality of carp burgers-Reference-Cited by-同舟云学术

Comparative evaluation of edible films impregnated with sage essential oil or lactoperoxidase system: Impact on chemical and sensory quality of carp burgers

Published:2019-06-18 Issue:9 Volume:43 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Ehsani Ali¹,Hashemi Mohammad²,Aminzare Majid³^ORCID,Raeisi Mojtaba⁴,Afshari Asma²,Mirza Alizadeh Adel⁵,Rezaeigolestani Mohammadreza⁶^ORCID

Affiliation:

1. Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences Tabriz University of Medical Sciences Tabriz Iran

2. Department of Nutrition, Faculty of Medicine Mashhad University of Medical Sciences Mashhad Iran

3. Department of Food Safety and Hygiene, School of Public Health Zanjan University of Medical Sciences Zanjan Iran

4. Department of Nutrition, Faculty of Health Golestan University of Medical Sciences Gorgan Iran

5. Student Research Committee, Department of Food Technology, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute Shahid Beheshti University of Medical Sciences Tehran Iran

6. Department of Food Hygiene, Faculty of Veterinary Medicine University of Tehran Tehran Iran

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14070

Reference42 articles.

1. Physico-mechanical and antimicrobial properties of gelatin film from the skin of unicorn leatherjacket incorporated with essential oils

2. Whey protein isolate/cellulose nanofibre/TiO 2 nanoparticle/rosemary essential oil nanocomposite film: Its effect on microbial and sensory quality of lamb meat and growth of common foodborne pathogenic bacteria during refrigeration

3. Physical, mechanical and antibacterial properties of alginate film: Effect of the crosslinking degree and oregano essential oil concentration

4. Edible Coatings

5. Edible films and coatings in seafood preservation: A review

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