The effects of ethyl lauroyl arginate and lemon essential oil added edible chitosan film coating on biogenic amines formation during storage in mackerel fillets
Author:
Affiliation:
1. Department of Food Engineering Ankara University Gölbaşı Turkey
2. Department of Food Engineering Ege University Bornova Turkey
Funder
Ege Üniversitesi
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15454
Reference53 articles.
1. Biogenic amines formation in Atlantic bonito (Sarda sarda) fillets packaged with modified atmosphere and vacuum, wrapped in chitosan and cling film at 4 °C
2. Applications of Chitosan in the Seafood Industry and Aquaculture: A Review
3. Formation and Stabilization of Antimicrobial Delivery Systems Based on Electrostatic Complexes of Cationic−Non-ionic Mixed Micelles and Anionic Polysaccharides
4. Antimicrobial activity of Lauroyl Arginate Ethyl (LAE), against selected food-borne bacteria
5. Interaction of a Food-Grade Cationic Surfactant (Lauric Arginate) with Food-Grade Biopolymers (Pectin, Carrageenan, Xanthan, Alginate, Dextran, and Chitosan)
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