Effect of konjac glucomannan/carrageenan-based edible emulsion coatings with camellia oil on quality and shelf-life of chicken meat

pH-responsive double-layer indicator films based on konjac glucomannan/camellia oil and carrageenan/anthocyanin/curcumin for monitoring meat freshness

(2021) Xi Zhou et al.   FOOD HYDROCOLLOIDS

Edible films/coating with tailored properties for active packaging of meat, fish and derived products

(2020) Pramila Umaraw et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Application an edible active coating based on chitosan- Ferulago angulata essential oil nanoemulsion to shelf life extension of Rainbow trout fillets stored at 4 °C

(2020) Sajad Shokri et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effect of Antioxidant and Antimicrobial Coating based on Whey Protein Nanofibrils with TiO2 Nanotubes on the Quality and Shelf Life of Chilled Meat

(2019) Zhibiao Feng et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

A Review of Property Enhancement Techniques for Carrageenan-based Films and Coatings

(2019) Bakti B. Sedayu et al.   CARBOHYDRATE POLYMERS

The effects of novel bioactive carboxymethyl cellulose coatings on food-borne pathogenic bacteria and shelf life extension of fresh and sauced chicken breast fillets

(2019) Mohammad Amin Nouri Ala et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Coating performance and rheological characteristics of novel soybean oil-based wax emulsions

(2019) Kangzi Ren et al.   INDUSTRIAL CROPS AND PRODUCTS

Oil-in-water emulsions of geraniol and carvacrol improve the antibacterial activity of these compounds on raw goat meat surface during extended storage at 4 °C

(2019) Irshaan Syed et al.   FOOD CONTROL

Effects of nanoemulsion-based active coatings with composite mixture of star anise essential oil, polylysine, and nisin on the quality and shelf life of ready-to-eat Yao meat products

(2019) Qiong Liu et al.   FOOD CONTROL

Effect of sodium alginate and carboxymethyl cellulose edible coating with epigallocatechin gallate on quality and shelf life of fresh pork

(2019) Chengcheng Ruan et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Chitosan coatings incorporated with propolis extract and Zataria multiflora Boiss oil for active packaging of chicken breast meat

(2019) Tooraj Mehdizadeh et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Performance of mechanically deboned chicken meat protein coatings containing thyme or clove essential oil for storage quality improvement of beef sucuks

(2019) Furkan Turker Saricaoglu et al.   MEAT SCIENCE

Konjac glucomannan/kappa carrageenan interpenetrating network hydrogels with enhanced mechanical strength and excellent self-healing capability

(2019) Yulong Chen et al.   POLYMER

Incorporating nisin and grape seed extract in chitosan-gelatine edible coating and its effect on cold storage of fresh pork

(2019) Yun Xiong et al.   FOOD CONTROL

Effects of nanoemulsion-based edible coatings with composite mixture of rosemary extract and ε-poly-l-lysine on the shelf life of ready-to-eat carbonado chicken

(2019) Mingyuan Huang et al.   FOOD HYDROCOLLOIDS

Antimicrobial and antioxidant efficiency of nanoemulsion-based edible coating containing ginger ( Zingiber officinale ) essential oil and its effect on safety and quality attributes of chicken breast fillets

(2018) Soheila Noori et al.   FOOD CONTROL

Preparation of thermo-reversible eugenol-loaded emulgel for refrigerated meat preservation

(2018) Jiawei Wan et al.   FOOD HYDROCOLLOIDS

Simultaneous extraction of oil and tea saponin from Camellia oleifera Abel. seeds under subcritical water conditions

(2018) Hong Wu et al.   FUEL PROCESSING TECHNOLOGY

Interrelationship among ferrous myoglobin, lipid and protein oxidations in rabbit meat during refrigerated and superchilled storage

(2018) Zhaoming Wang et al.   MEAT SCIENCE

Effects of partial replacement of pork back fat by a camellia oil gel on certain quality characteristics of a cooked style Harbin sausage

(2018) Xiaoxi Wang et al.   MEAT SCIENCE

Preservative effects of fish gelatin coating enriched with CUR/βCD emulsion on grass carp (Ctenopharyngodon idellus) fillets during storage at 4 °C

(2018) Xinyu Sun et al.   FOOD CHEMISTRY

Tinospora cordifolia: A novel bioactive ingredient for edible films for improved lipid oxidative and microbial stability of meat products

(2018) Insha K. Kalem et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Optimization of konjac glucomannan/carrageenan/nano-SiO2 coatings for extending the shelf-life of Agaricus bisporus

(2018) Rongfei Zhang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Gelation of κ-carrageenan/Konjac glucommanan compound gel: Effect of cyclodextrins

(2018) Chao Yuan et al.   FOOD HYDROCOLLOIDS

Profiling and quantification of phenolic compounds in Camellia seed oils: Natural tea polyphenols in vegetable oil

(2017) Xiaoqin Wang et al.   FOOD RESEARCH INTERNATIONAL

Da-KGM based GO-reinforced FMBO-loaded aerogels for efficient arsenic removal in aqueous solution

(2017) Shuxin Ye et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effects of malondialdehyde-induced protein modification on water functionality and physicochemical state of fish myofibrillar protein gel

(2016) Lin Wang et al.   FOOD RESEARCH INTERNATIONAL

Effect of sodium alginate coating incorporated with nisin, Cinnamomum zeylanicum , and rosemary essential oils on microbial quality of chicken meat and fate of Listeria monocytogenes during refrigeration

(2016) Mojtaba Raeisi et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Physicochemical Properties and Lipid Composition of Camellia Seed Oil (Camellia oleifera Abel.) Extracted Using Different Methods

(2015) Xuezhi Fang et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Effect of pomegranate juice dipping and chitosan coating enriched with Zataria multiflora Boiss essential oil on the shelf-life of chicken meat during refrigerated storage

(2015) Behnaz Bazargani-Gilani et al.   Innovative Food Science & Emerging Technologies

Biogenic amines as bacterial quality indicators in different poultry meat species

(2015) César Aquiles Lázaro et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Active edible coating from chitosan incorporating green tea extract as an antioxidant and antifungal on fresh walnut kernel

(2015) Moslem Sabaghi et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Chemical composition of seed oils in native Taiwanese Camellia species

(2014) Mong Huai Su et al.   FOOD CHEMISTRY

Physicochemical responses and quality changes of red sea bream (Pagrosomus major) to gum arabic coating enriched with ergothioneine treatment during refrigerated storage

(2014) Luyun Cai et al.   FOOD CHEMISTRY

Rheology and structure of mixed kappa-carrageenan/iota-carrageenan gels

(2014) Tom Brenner et al.   FOOD HYDROCOLLOIDS

Meat consumption: Trends and quality matters

(2014) Maeve Henchion et al.   MEAT SCIENCE

Effects of oxidative modification on gel properties of isolated porcine myofibrillar protein by peroxyl radicals

(2013) Feibai Zhou et al.   MEAT SCIENCE

Effects of low concentration of salt and sucrose on the quality of bighead carp (Aristichthys nobilis) fillets stored at 4°C

(2012) Hui Hong et al.   FOOD CHEMISTRY

Effect of packaging conditions on shelf-life of fresh foal meat

(2012) María Gómez et al.   MEAT SCIENCE

Browning inhibition in fresh-cut rose apple fruit cv. Taaptimjaan using konjac glucomannan coating incorporated with pineapple fruit extract

(2012) Suriyan Supapvanich et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

AFM study of the differential inhibitory effects of the green tea polyphenol (−)-epigallocatechin-3-gallate (EGCG) against Gram-positive and Gram-negative bacteria

(2011) Y. Cui et al.   FOOD MICROBIOLOGY

The effects of modified atmosphere gas composition on microbiological criteria, color and oxidation values of minced beef meat

(2011) Ozlem Kizilirmak Esmer et al.   MEAT SCIENCE

Effect of dipping in pomegranate (Punica granatum) fruit juice phenolic solution on the shelf life of chicken meat under refrigerated storage (4°C)

(2011) S. Vaithiyanathan 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

Antioxidant properties of plum concentrates and powder in precooked roast beef to reduce lipid oxidation

(2008) M.T. Nuñez de Gonzalez et al.   MEAT SCIENCE