A Novel Approach to Limit Chemical Deterioration of Gilthead Sea Bream (Sparus aurata) Fillets: Coating with Electrospun Nanofibers as Characterized by Molecular, Thermal, and Microstructural Properties-Reference-Cited by-同舟云学术

A Novel Approach to Limit Chemical Deterioration of Gilthead Sea Bream (Sparus aurata) Fillets: Coating with Electrospun Nanofibers as Characterized by Molecular, Thermal, and Microstructural Properties

Published:2017-03-27 Issue:5 Volume:82 Page:1163-1170
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Ceylan Zafer¹,Sengor Gulgun F. Unal¹,Yilmaz Mustafa Tahsin²

Affiliation:

1. Dept. of Seafood Processing Technology; Istanbul Univ., Faculty of Fisheries; İstanbul Turkey

2. Dept. of Food Engineering; Yıldız Technical Univ., Chemical and Metallurgical Engineering Faculty; 34210 İstanbul Turkey

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13688/fullpdf

Reference55 articles.

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4. Determination of sensory and quality changes at treated sea bass (Dicentrarchus labrax) during cold-storage;Alparslan;J Food Process Technol,2012

5. Artificial preservatives and their harmful effects: looking toward nature for safer alternatives;Anand;Intl J Pharm Sci Res,2013

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