A new application on fatty acid stability of fish fillets: Coating with probiotic bacteria‐loaded polymer‐based characterized nanofibers-Reference-Cited by-同舟云学术

A new application on fatty acid stability of fish fillets: Coating with probiotic bacteria‐loaded polymer‐based characterized nanofibers

Published:2018-10-11 Issue:6 Volume:38 Page:
ISSN:0149-6085
Container-title:Journal of Food Safety
language:en
Short-container-title:J Food Saf

Author:

Ceylan Zafer¹^ORCID,Meral Raciye²,Cavidoglu Isa²,Yagmur Karakas Canan³,Tahsin Yilmaz Mustafa³⁴

Affiliation:

1. Faculty of Fisheries, Department of Seafood Processing TechnologyVan Yüzüncü Yıl University Van Turkey

2. Faculty of Engineering, Department of Food EngineeringVan Yüzüncü Yıl University Van Turkey

3. Chemical and Metallurgical Engineering Faculty, Department of Food EngineeringYıldız Technical University Istanbul Turkey

4. Faculty of Engineering, Department of Industrial EngineeringKing Abdulaziz University Jeddah Saudi Arabia

Publisher

Wiley

Subject

Microbiology,Food Science,Parasitology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfs.12547

Reference57 articles.

1. Effect of chitosan and chitosan‐nanoparticles as active coating on microbiological characteristics of fish fingers;Abdou E. S.;International Journal of Applied Science and Technology,2012

2. Oxidation of Marine Omega-3 Supplements and Human Health

3. θ3 fatty acids in freshwater fish from south brazil

4. Oxidative Stability of Microencapsulated Fish Oil during Refrigerated Storage

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