Combined Effect of Polyphenol-Chitosan Coating and Irradiation on the Microbial and Sensory Quality of Carp Fillets-Reference-Cited by-同舟云学术

Combined Effect of Polyphenol-Chitosan Coating and Irradiation on the Microbial and Sensory Quality of Carp Fillets

Published:2017-09 Issue:9 Volume:82 Page:2121-2127
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Zhang Qiu Qin¹^ORCID,Rui Xin¹,Guo Yi¹,He Min¹,Xu Xing Lian¹²,Dong Ming Sheng¹²

Affiliation:

1. College of Food Science and Technology; Nanjing Agricultural Univ.; Nanjing 210095 PR China

2. Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; Nanjing Agricultural Univ.; Nanjing 210095 PR China

Funder

National Natural Science Foundation of China

Fundamental Research Funds for the Central Universities

Central Public-interest Scientific Institution Basal Research Fund of China

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13810/fullpdf

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3. Control of the potential health hazards of smoked fish by gamma irradiation;Badr;Intl J Food Microbiol,2012

4. Characterisation and identification of spoilage psychotrophic Gram-negative bacteria originating from Tunisian fresh fish;Boulares;Ann Microbiol,2013

5. Effect of chitosan-carvacrol edible coatings on the quality and shelf life of tilapia (Oreochromis niloticus) fillets stored in ice;Chaparrohernández;Food Sci Technol,2015

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