Effects of Chitosan Coatings Incorporated with Garlic Oil on Quality Characteristics of Shrimp

Chitosan-based Edible Coatings for Quality Preservation of Postharvest Whiteleg Shrimp (Litopenaeus vannamei)

(2012) Jianying Huang et al.   JOURNAL OF FOOD SCIENCE

Effect of cinnamaldehyde on melanosis and spoilage of Pacific white shrimp (Litopenaeus vannamei) during storage

(2012) Honglei Mu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of chitosan edible coating on the quality of double filleted Indian oil sardine (Sardinella longiceps) during chilled storage

(2011) C.O. Mohan et al.   FOOD HYDROCOLLOIDS

Application of ergothioneine-rich extract from an edible mushroom Flammulina velutipes for melanosis prevention in shrimp, Penaeus monodon and Litopenaeus vannamei

(2011) Angel B. Encarnacion et al.   FOOD RESEARCH INTERNATIONAL

Physicochemical properties and bactericidal activities of acidic electrolyzed water used or stored at different temperatures on shrimp

(2011) Jun Xie et al.   FOOD RESEARCH INTERNATIONAL

Retardation of quality changes of Pacific white shrimp by green tea extract treatment and modified atmosphere packaging during refrigerated storage

(2011) Nilesh Prakash Nirmal et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Lipid and Cholesterol Oxidation in Chicken Meat Are Inhibited by Sage but Not by Garlic

(2011) Lilian Regina Barros Mariutti et al.   JOURNAL OF FOOD SCIENCE

Addition of garlic or onion before irradiation on lipid oxidation, volatiles and sensory characteristics of cooked ground beef

(2011) Han Sul Yang et al.   MEAT SCIENCE

Effects of chitosan coating enriched with cinnamon oil on qualitative properties of sweet pepper (Capsicum annuum L.)

(2010) Yage Xing et al.   FOOD CHEMISTRY

Effect of catechin and ferulic acid on melanosis and quality of Pacific white shrimp subjected to prior freeze–thawing during refrigerated storage

(2010) Nilesh Prakash Nirmal et al.   FOOD CONTROL

Development of edible bioactive coating based on modified chitosan for increasing the shelf life of strawberries

(2010) K.D. Vu et al.   FOOD RESEARCH INTERNATIONAL

A combination of chitosan, coating and modified atmosphere packaging for prolonging Fior di latte cheese shelf life

(2009) Matteo A. Del Nobile et al.   CARBOHYDRATE POLYMERS

Quality enhancement in fresh and frozen lingcod (Ophiodon elongates) fillets by employment of fish oil incorporated chitosan coatings

(2009) Jingyun Duan et al.   FOOD CHEMISTRY

Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout

(2009) Seyed Mahdi Ojagh et al.   FOOD CHEMISTRY

Changes in microbial flora of Pacific oysters (Crassostrea gigas) during refrigerated storage and its shelf-life extension by chitosan

(2009) Rong Cao et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

GAMMA IRRADIATION ON FROZEN AND PACKAGED HEADED SHRIMP

(2009) V.K.G. ABREU et al.   JOURNAL OF FOOD QUALITY

The production of pork with garlic flavour notes using garlic essential oil

(2009) Jasmine Leong et al.   MEAT SCIENCE

Characterisation and tissue distribution of polyphenol oxidase of deepwater pink shrimp (Parapenaeus longirostris)

(2008) José-Pablo Zamorano et al.   FOOD CHEMISTRY

Perspectives for chitosan based antimicrobial films in food applications

(2008) P.K. Dutta et al.   FOOD CHEMISTRY

Inhibition effects of grape seed extracts on melanosis formation in shrimp (Parapenaeus longirostris)

(2008) Nalan Gokoglu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of Pyrophosphate and 4-Hexylresorcinol Pretreatment on Quality of Refrigerated White Shrimp (Litopenaeus vannamei) Kept under Modified Atmosphere Packaging

(2008) R. Thepnuan et al.   JOURNAL OF FOOD SCIENCE

Color stability of frozen whole tilapia exposed to pre-mortem treatment with carbon monoxide

(2008) David Mantilla et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Shelf life modelling of frozen shrimp at variable temperature conditions

(2008) Theofania Tsironi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Chitosan and mint mixture: A new preservative for meat and meat products

(2007) Sweetie R. Kanatt et al.   FOOD CHEMISTRY