A new application for the valorisation of pomegranate seed oil: nanoencapsulation of pomegranate seed oil into electrospun nanomats for food preservation-Reference-Cited by-同舟云学术

A new application for the valorisation of pomegranate seed oil: nanoencapsulation of pomegranate seed oil into electrospun nanomats for food preservation

Published:2021-12 Issue:2 Volume:57 Page:1074-1082
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Kutlu Nazan¹²,Meral Raciye²^ORCID,Ekin Mehmet Mustafa²³,Erim Kose Yagmur²,Ceylan Zafer⁴

Affiliation:

1. Institute of Science Van Yüzüncü Yıl University Van 65080 Turkey

2. Department of Food Engineering Faculty of Engineering Van Yüzüncü Yıl University Van 65080 Turkey

3. Food Technology Program Özalp Vocational School Van Yüzüncü Yıl University Van 65080 Turkey

4. Department of Gastronomy and Culinary Arts Faculty of Tourism Van Yüzüncü Yıl University Van 65080 Turkey

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15472

Reference38 articles.

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

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

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

4. Importance of electrospun chitosan-based nanoscale materials for seafood products safety

5. Characterisation of maritime pine (Pinus pinaster) bark tannins extracted under different conditions by spectroscopic methods, FTIR and HPLC

Cited by 17 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. The revealing of the Cyto-genotoxic properties (Allium and MTT) and the effect of chicken meat quality of characterized zein-eugenol nanofibers;Food Chemistry;2025-01

2. A novel green tea extract-loaded nanofiber coating for kiwi fruit: Improved microbial stability and nutritional quality;Food Bioscience;2024-12

3. Low-Calorie Cookies Enhanced with Fish Oil-Based Nano-ingredients for Health-Conscious Consumers;ACS Omega;2024-09-05

4. A novel Nanocoating with zein, gallic acid, and flaxseed oil: Enhancing stability of chicken meatballs;Food Bioscience;2024-08

5. Use of encapsulated pomegranate seed oil in novel coarse and nanosized materials for improving the storage life of strawberry;Food Chemistry;2024-05