Quinoa as polymer in edible films with essential oil: Effects on rainbow trout fillets shelf life
Published 2019 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Quinoa as polymer in edible films with essential oil: Effects on rainbow trout fillets shelf life
Authors
Keywords
-
Journal
JOURNAL OF FOOD PROCESSING AND PRESERVATION
Volume 43, Issue 12, Pages -
Publisher
Wiley
Online
2019-10-28
DOI
10.1111/jfpp.14268
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Effect of Natural Preservatives on Protein Degradation, Microbiological and Chemical Alterations in Rainbow Trout Fillets
- (2019) Fatih Korkmaz et al. PAKISTAN JOURNAL OF ZOOLOGY
- Quinoa starch: Structure, properties, and applications
- (2018) Guantian Li et al. CARBOHYDRATE POLYMERS
- The effect of edible coating based on Arabic gum, sodium caseinate and essential oil of cinnamon and lemon grass on guava
- (2018) Sanchita Biswas Murmu et al. FOOD CHEMISTRY
- Nanoencapsulation of liquid smoke/thymol combination in chitosan nanofibers to delay microbiological spoilage of sea bass ( Dicentrarchus labrax ) fillets
- (2018) Zafer Ceylan et al. JOURNAL OF FOOD ENGINEERING
- Quinoa – a rewiev
- (2018) M. Jancurová et al. CZECH JOURNAL OF FOOD SCIENCES
- Use of characterized chitosan nanoparticles integrated in poly(vinyl alcohol) nanofibers as an alternative nanoscale material for fish balls
- (2018) Zafer Ceylan JOURNAL OF FOOD SAFETY
- Effect of novel bioactive edible coatings based on jujube gum and nettle oil-loaded nanoemulsions on the shelf-life of Beluga sturgeon fillets
- (2017) Seyed Mohammad Taghi Gharibzahedi 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
- Efficiency of Rosemary and Basil Essential Oils on the Shelf-Life Extension of Atlantic Mackerel (Scomber scombrus) Fillets Stored at 2°C
- (2017) Romdhane Karoui et al. JOURNAL OF AOAC INTERNATIONAL
- 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
- (2017) Zafer Ceylan et al. JOURNAL OF FOOD SCIENCE
- Evaluation of effects of nanoemulsion based on herb essential oils (rosemary, laurel, thyme and sage) on sensory, chemical and microbiological quality of rainbow trout ( Oncorhynchus mykiss ) fillets during ice storage
- (2017) Yesim Ozogul et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- A novel approach to extend microbiological stability of sea bass ( Dicentrarchus labrax ) fillets coated with electrospun chitosan nanofibers
- (2017) Zafer Ceylan et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Bioaccessibility of polyphenolic compounds of six quinoa seeds during in vitro gastrointestinal digestion
- (2017) Marika Pellegrini et al. Journal of Functional Foods
- Effect of edible chitosan film enriched with anise (Pimpinella anisum L.) essential oil on shelf life and quality of the chicken burger
- (2017) Vahid Mahdavi et al. Food Science & Nutrition
- Effect of chitosan–lemon essential oil coatings on volatile profile of strawberries during storage
- (2016) Ángela Perdones et al. FOOD CHEMISTRY
- Chitosan films and coatings containing essential oils: The antioxidant and antimicrobial activity, and application in food systems
- (2016) Gaofeng Yuan et al. FOOD RESEARCH INTERNATIONAL
- Effect of ginger extract and vinegar on ATP metabolites, IMP-related enzyme activity, reducing sugars and phosphorylated sugars in silver carp during postslaughter storage
- (2016) Ce Shi et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Effects of chitosan coating combined with essential oils on quality and antioxidant enzyme activities of grass carp (Ctenopharyngodon idellus) fillets stored at 4 °C
- (2016) Dawei Yu et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Essential oils as additives in biodegradable films and coatings for active food packaging
- (2016) Lorena Atarés et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Development of active biofilms of quinoa (Chenopodium quinoa W.) starch containing gold nanoparticles and evaluation of antimicrobial activity
- (2015) Carlos H. Pagno et al. FOOD CHEMISTRY
- Preparation and characterization of improved gelatin films incorporating hemp and sage oils
- (2015) Anca Mihaly Cozmuta et al. FOOD HYDROCOLLOIDS
- Effect of chitosan on spoilage bacteria, Escherichia coli and Listeria monocytogenes in cured chicken meat
- (2015) Seyed Shahram Shekarforoush et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Application of amaranth protein isolate and hydrolysate on a reduced salt fish restructured product: antioxidant properties, textural and microbiological effects
- (2015) Susan F. García Fillería et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Effect of alginate/carboxyl methyl cellulose composite coating incorporated with clove essential oil on the quality of silver carp fillet and Escherichia coli O157:H7 inhibition during refrigerated storage
- (2015) Nastaran Jalali et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Inhibition of lipid oxidation in frozen farmed ovate pompano (Trachinotus ovatus L.) fillets stored at −18 °C by chitosan coating incorporated with citric acid or licorice extract
- (2015) Xujian Qiu et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Active edible coating effectiveness in shelf-life enhancement of trout (Oncorhynchusmykiss) fillets
- (2015) M.G. Volpe et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Comparative Evaluation of Natural Antioxidant Coating and Vacuum-Packaging Technique on Quality Characteristics of Chill Stored Giant Trevally Fillets
- (2014) P. K. Binsi et al. Journal of Aquatic Food Product Technology
- Chemical composition and antibacterial activity of Laurus nobilis essential oil towards foodborne pathogens and its application in fresh Tuscan sausage stored at 7 °C
- (2014) Sheila Mello da Silveira et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- The Effects of Natural Extracts on the Quality Changes of Frozen Chub Mackerel (Scomber japonicus) Burgers
- (2012) Yesim Ozogul et al. Food and Bioprocess Technology
- Effects of Chitosan Prepared in Different Solvents on Quality Parameters of Mackerel Fillets
- (2012) Gonca Alak Journal of Animal and Veterinary Advances
- Effect of chitosan–lemon essential oil coatings on storage-keeping quality of strawberry
- (2012) A. Perdones et al. POSTHARVEST BIOLOGY AND TECHNOLOGY
- Quinoa (Chenopodium quinoa, Willd.) as a source of dietary fiber and other functional components
- (2011) Ritva Ann-Mari Repo-Carrasco-Valencia et al. Food Science and Technology
- Characterization of the antioxidant properties of phenolic extracts from some citrus peels
- (2011) G. Oboh et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Nanoencapsulation of essential oils to enhance their antimicrobial activity in foods
- (2011) Francesco Donsì et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Development of films based on quinoa (Chenopodium quinoa, Willdenow) starch
- (2010) Patricia C. Araujo-Farro et al. CARBOHYDRATE POLYMERS
- Biogenic amines formation in Atlantic bonito (Sarda sarda) fillets packaged with modified atmosphere and vacuum, wrapped in chitosan and cling film at 4 °C
- (2010) Gonca Alak et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- The Effect of Thyme and Garlic Oil on the Preservation of Vacuum-Packaged Hot Smoked Rainbow Trout (Oncorhynchus mykiss)
- (2010) Nuray Erkan Food and Bioprocess Technology
- Effect of sodium alginate-based edible coating containing different anti-oxidants on quality and shelf life of refrigerated bream (Megalobrama amblycephala)
- (2010) Yongling Song et al. FOOD CONTROL
- Biodegradable gelatin–chitosan films incorporated with essential oils as antimicrobial agents for fish preservation
- (2010) J. Gómez-Estaca et al. FOOD MICROBIOLOGY
- Effects of rosemary and sage tea extracts on the sensory, chemical and microbiological changes of vacuum-packed and refrigerated sardine (Sardina pilchardus) fillets
- (2010) Mehmet Kenar et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Effect of essential oils treatment on the frozen storage stability of chub mackerel fillets
- (2010) Nuray Erkan et al. Journal fur Verbraucherschutz und Lebensmittelsicherheit-Journal of Consumer Protection and Food Safety
- Nutrition facts and functional potential of quinoa (Chenopodium quinoa willd.), an ancient Andean grain: a review
- (2010) Antonio Vega-Gálvez et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Antimicrobial activity of soy edible films incorporated with thyme and oregano essential oils on fresh ground beef patties
- (2010) Zehra Karagöz Emiroğlu et al. MEAT SCIENCE
- Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout
- (2009) Seyed Mahdi Ojagh et al. FOOD CHEMISTRY
- Antimicrobial Activity of Catfish Gelatin Coating Containing Origanum (Thymus capitatus) Oil against Gram-Negative Pathogenic Bacteria
- (2009) B.J. Min et al. JOURNAL OF FOOD SCIENCE
- Antibacterial activity of different essential oils obtained from spices widely used in Mediterranean diet
- (2008) Manuel Viuda-Martos et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Characteristics of meat emulsion systems as influenced by different levels of lemon albedo
- (2008) C. Sarıçoban et al. MEAT SCIENCE
- Biological effects of essential oils – A review
- (2007) F. Bakkali et al. FOOD AND CHEMICAL TOXICOLOGY
- Application of Origanum majorana L. essential oil as an antimicrobial agent in sausage
- (2007) C. Busatta et al. FOOD MICROBIOLOGY
Find Funding. Review Successful Grants.
Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.
ExploreFind the ideal target journal for your manuscript
Explore over 38,000 international journals covering a vast array of academic fields.
Search