Effect of Essential Oils and Packaging on Hot Smoked Rainbow Trout during Storage-Reference-Cited by-同舟云学术

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Effect of Essential Oils and Packaging on Hot Smoked Rainbow Trout during Storage

Published:2014-06-27 Issue:6 Volume:39 Page:806-815
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Oğuzhan Yildiz Pinar¹

Affiliation:

1. Faculty of Engineering; Food Engineering Department; Ardahan University; Ardahan 75000 Turkey

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12291/fullpdf

Reference89 articles.

1. Biochemical changes in dry-cured loins salted with partial replacements of NaCl by KCl;Armenteros;Food Chem.,2009

2. Studies on salting and drying of sardine (Sardinella aurita): Experimental kinetics and modeling;Bellagha;J. Food Eng.,2007

3. The effects on chemical composition of Salmo trutta macrostigma Dumeril, 1,858 of different salting techniques;Bilgin;J. Fish. Aquat. Sci.,2007

4. Essential oils: Their antibacterial properties and potential applications in foods: A review;Burt;Int. J. Food Microbiol.,2004

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3. The effect of propolis application on quality properties of vacuum-packed hot smoked rainbow trout (Oncorhynchus Mykiss, Walbaum 1792) fillets during cold storage;LWT;2023-07

4. Intrinsic properties and extrinsic factors of food matrix system affecting the effectiveness of essential oils in foods: a comprehensive review;Critical Reviews in Food Science and Nutrition;2023-03-01

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