Application of Gelatin Incorporated with Red Pitaya Peel Methanol Extract as Edible Coating for Quality Enhancement of Crayfish (Procambarus clarkii) during Refrigerated Storage
Published 2019 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Application of Gelatin Incorporated with Red Pitaya Peel Methanol Extract as Edible Coating for Quality Enhancement of Crayfish (Procambarus clarkii) during Refrigerated Storage
Authors
Keywords
-
Journal
JOURNAL OF FOOD QUALITY
Volume 2019, Issue -, Pages 1-8
Publisher
Hindawi Limited
Online
2019-09-03
DOI
10.1155/2019/1715946
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Cross-Linking Chitosan into Hydroxypropylmethylcellulose for the Preparation of Neem Oil Coating for Postharvest Storage of Pitaya (Stenocereus pruinosus)
- (2019) Carmen Hernández-Valencia et al. MOLECULES
- Evaluation the effect of mycotoxins on shrimp (Litopenaeus vannamei ) muscle and their limited exposure dose for preserving the shrimp quality
- (2019) Zhijia Fang et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- The effects of edible chitosan-based coatings on flavor quality of raw grass carp ( Ctenopharyngodon idellus ) fillets during refrigerated storage
- (2018) Dawei Yu et al. FOOD CHEMISTRY
- Effect of postharvest spray of apple polyphenols on the quality of fresh-cut red pitaya fruit during shelf life
- (2018) Panhui Fan et al. FOOD CHEMISTRY
- Characterization of carp ( Cyprinus carpio ) skin gelatin extracted using different pretreatments method
- (2018) Joanna Tkaczewska et al. FOOD HYDROCOLLOIDS
- Use of pomegranate peel extract incorporated zein film with improved properties for prolonged shelf life of fresh Himalayan cheese (Kalari/kradi)
- (2018) Mehvesh Mushtaq et al. Innovative Food Science & Emerging Technologies
- Effect of chitosan-carvacrol coating on the quality of Pacific white shrimp during iced storage as affected by caprylic acid
- (2018) Qianyun Wang et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Classifying fish freshness according to the relationship between EIS parameters and spoilage stages
- (2018) Jian Sun et al. JOURNAL OF FOOD ENGINEERING
- Effect of Antimicrobial Edible Coatings and Modified Atmosphere Packaging on the Microbiological Quality of Cold Stored Hake (Merluccius merluccius) Fillets
- (2018) X. Carrión-Granda et al. JOURNAL OF FOOD QUALITY
- Effect of Processing on Antioxidant Activity, Total Phenols, and Total Flavonoids of Pigmented Heirloom Beans
- (2018) Lisa Garretson et al. JOURNAL OF FOOD QUALITY
- Flavor characteristics and antioxidant capacities of hihatsumodoki (Piper retrofractum Vahl) fresh fruit at three edible maturity stages
- (2018) Makoto Takahashi et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- The effects of vacuum package combined with tea polyphenols (V+TP) treatment on quality enhancement of weever ( Micropterus salmoides ) stored at 0 °C and 4 °C
- (2018) Jian Ju et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Effect of ultra-high pressure treatment on shucking and meat properties of red swamp crayfish (Procambarus clarkia)
- (2018) Ying Shao et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Impact of pomegranate peel nanoparticles on quality attributes of meatballs during refrigerated storage
- (2018) Mohamed K. Morsy et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Utilization of mango peel extracts on the biodegradable films for active packaging
- (2018) A. Nor Adilah et al. Food Packaging and Shelf Life
- Effect of layer-by-layer antimicrobial edible coating of alginate and chitosan with grapefruit seed extract for shelf-life extension of shrimp (Litopenaeus vannamei) stored at 4 °C
- (2018) Jin-Hee Kim et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Low-Field NMR and MRI to Analyze the Effect of Edible Coating Incorporated with MAP on Qualities of Half-Smooth Tongue Sole (Cynoglossus Semilaevis Günther) Fillets during Refrigerated Storage
- (2018) Na Li et al. Applied Sciences-Basel
- On-line screening and identification of free radical scavenging compounds in Angelica dahurica fermented with Eurotium cristatum using an HPLC-PDA-Triple-TOF-MS/MS-ABTS system
- (2018) Si-Duo Zhou et al. FOOD CHEMISTRY
- Effect of glazing and rosemary (Rosmarinus officinalis) extract on preservation of mud shrimp (Solenocera melantho) during frozen storage
- (2018) Jing Shi et al. FOOD CHEMISTRY
- A new cineol derivative, polyphenols and norterpenoids from Saharan myrtle tea ( Myrtus nivellei ): Isolation, structure determination, quantitative determination and antioxidant activity
- (2017) Amira Mansour et al. FITOTERAPIA
- Optimization of the recovery of high-value compounds from pitaya fruit by-products using microwave-assisted extraction
- (2017) Federico Ferreres et al. FOOD CHEMISTRY
- Application of fungal chitosan incorporated with pomegranate peel extract as edible coating for microbiological, chemical and sensorial quality enhancement of Nile tilapia fillets
- (2017) Mohammed S. Alsaggaf et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- The shelf life extension of refrigerated grass carp ( Ctenopharyngodon idellus ) fillets by chitosan coating combined with glycerol monolaurate
- (2017) Dawei Yu et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Edible coating enriched with rosemary extracts to enhance oxidative and microbial stability of smoked eel fillets
- (2017) Evanthia Choulitoudi et al. Food Packaging and Shelf Life
- The effects of tangerine peel ( Citri reticulatae pericarpium ) essential oils as glazing layer on freshness preservation of bream ( Megalobrama amblycephala ) during superchilling storage
- (2016) Qi He et al. FOOD CONTROL
- Comparison between the Arrhenius model and the radial basis function neural network (RBFNN) model for predicting quality changes of frozen shrimp (Solenocera melantho)
- (2016) Zihan Xu et al. INTERNATIONAL JOURNAL OF FOOD PROPERTIES
- Effects of Fish-Derived Biological Preservatives on Cold Storage of Grass Carp (Ctenopharyngodon idellus) Fillets
- (2016) TINGTING LI et al. JOURNAL OF FOOD PROTECTION
- Biogenic amine and quality changes in lightly salt- and sugar-salted black carp (Mylopharyngodon piceus) fillets stored at 4°C
- (2014) Hongbing Fan et al. FOOD CHEMISTRY
- Effect of chitosan-based edible coating on preservation of white shrimp during partially frozen storage
- (2014) Shengjun Wu INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- A Novel Aqueous Two Phase System Composed of a Thermo-Separating Polymer and an Organic Solvent for Purification of Thermo-Acidic Amylase Enzyme from Red Pitaya (Hylocereus polyrhizus) Peel
- (2014) Mehrnoush Amid et al. MOLECULES
- Effect of previous frozen storage on quality changes of grass carp (Ctenopharyngodon idellus) fillets during short-term chilled storage
- (2013) Xiaofei Yin et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Shelf-life extension of crucian carp (Carassius auratus) using natural preservatives during chilled storage
- (2012) Tingting Li et al. FOOD CHEMISTRY
- QUALITY CHANGES OF COOKED CRAYFISH (PROCAMBARUS CLARKII) TAILS WITHOUT ADDITIVES DURING STORAGE UNDER PROTECTIVE ATMOSPHERES
- (2011) OLGA CREMADES et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Effects of Antimicrobial Coating from Catfish Skin Gelatin on Quality and Shelf Life of Fresh White Shrimp (Penaeus vannamei)
- (2011) Mingkang Jiang et al. JOURNAL OF FOOD SCIENCE
- Comparative Antioxidant and Antiproliferative Activities of Red and White Pitayas and Their Correlation with Flavonoid and Polyphenol Content
- (2010) HyoenJi Kim et al. JOURNAL OF FOOD SCIENCE
- Surface modification of polypropylene films by chitosan and chitosan/pectin multilayer
- (2007) Maher Z. Elsabee et al. CARBOHYDRATE POLYMERS
- Shelf-stability enhancement of precooked red claw crayfish (Cherax quadricarinatus) tails by modified CO2/O2/N2 gas packaging
- (2007) Gong Chen et al. LWT-FOOD SCIENCE AND TECHNOLOGY
Create your own webinar
Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.
Create NowBecome a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get Started