Obtaining of Chickpea Protein Isolate and its Application as Coating Enriched with Essential Oils from Satureja Hortensis and Satureja Mutica in Egg at Room Temperature-Reference-Cited by-同舟云学术

Obtaining of Chickpea Protein Isolate and its Application as Coating Enriched with Essential Oils from Satureja Hortensis and Satureja Mutica in Egg at Room Temperature

Published:2021-11-02 Issue:1 Volume:57 Page:400-407
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Farnejad Soudeh¹,Nouri Marjan²^ORCID,Safari Dolatabad Saeed³

Affiliation:

1. MSc of Food Science and Technology Roudehen Branch Islamic Azad University Roudehen Iran

2. Department of Food Science and Technology Roudehen Branch Islamic Azad University Roudehen Iran

3. Department of Plant Breeding Roudehen Branch Islamic Azad University Roudehen Iran

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15413

Reference24 articles.

1. Effect of heat, nisin and ethylene diamine tetra-acetate treatments on shelf life extension of liquid whole egg

2. Core-shell chitosan/PVA-based nanofibrous scaffolds loaded with Satureja mutica or Oliveria decumbens essential oils as enhanced antimicrobial wound dressing

3. Chickpea ( Cicer arietinum L.) protein as a prospective plant‐based ingredient: a review

4. Chitosan coating minimises eggshell breakage and improves egg quality

5. Efficacy of various protein-based coating on enhancing the shelf life of fresh eggs during storage

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