Physical Characterization and Pork Packaging Application of Chitosan Films Incorporated with Combined Essential Oils of Cinnamon and Ginger

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

Biological and Nonbiological Antioxidant Activity of Some Essential Oils

(2016) Renato Pérez-Rosés et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Physical, antioxidant and antimicrobial properties of chitosan films containing Eucalyptus globulus essential oil

(2016) Jawhar Hafsa et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physical and antimicrobial properties of chitosan films incorporated with lauric arginate, cinnamon oil, and ethylenediaminetetraacetate

(2016) Qiumin Ma et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Technological Strategies for the Development of Egg-Derived Products with Reduced Content of Cholesterol

(2015) A. Lamas et al.   Food and Bioprocess Technology

Biopreservative effect of the natural antimicrobial substance from Lactobacillus paracasei subsp. tolerans FX-6 on fresh pork during chilled storage

(2015) Jianyin Miao et al.   FOOD CONTROL

Effect of chitosan based active packaging film on the keeping quality of chilled stored barracuda fish

(2015) S. Remya et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of chitosan nanoparticles loaded with cinnamon essential oil on the quality of chilled pork

(2015) Jing Hu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Development of a low fat fresh pork sausage based on chitosan with health claims: impact on the quality, functionality and shelf-life

(2015) Deborah S. do Amaral et al.   Food & Function

Antimicrobial Efficiency of Chitosan Solutions and Coatings Incorporated with Clove Oil and/or Ethylenediaminetetraacetate

(2014) Shoukui He et al.   JOURNAL OF FOOD SAFETY

Sunflower protein films incorporated with clove essential oil have potential application for the preservation of fish patties

(2013) Pablo R. Salgado et al.   FOOD HYDROCOLLOIDS

Combined effects of two kinds of essential oils on physical, mechanical and structural properties of chitosan films

(2013) Yong Peng et al.   FOOD HYDROCOLLOIDS

Improvement of active chitosan film properties with rosemary essential oil for food packaging

(2012) Mehdi Abdollahi et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Characterization of biodegradable films prepared with hake proteins and thyme oil

(2011) C. Pires et al.   JOURNAL OF FOOD ENGINEERING

Nanoencapsulation of essential oils to enhance their antimicrobial activity in foods

(2011) Francesco Donsì et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of the molecular weight and concentration of chitosan in pork model burgers

(2011) E. Sayas-Barberá et al.   MEAT SCIENCE

Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes — A review

(2011) Kelly L. Pearce et al.   MEAT SCIENCE

Fresh and fresh lean pork are substantial sources of key nutrients when these products are consumed by adults in the United States

(2011) Mary M. Murphy et al.   NUTRITION RESEARCH

Development and evaluation of a novel biodegradable film made from chitosan and cinnamon essential oil with low affinity toward water

(2010) Seyed Mahdi Ojagh et al.   FOOD CHEMISTRY

Chitosan application for active bio-based films production and potential in the food industry: Review

(2010) Mohammed Aider   LWT-FOOD SCIENCE AND TECHNOLOGY

Assessment of the antioxidant potential of selected plant extracts – In vitro and in vivo experiments on pork

(2010) Rudolf Lahucky et al.   MEAT SCIENCE

ANTIMICROBIAL, PHYSICAL AND MECHANICAL PROPERTIES OF CHITOSAN-BASED FILMS INCORPORATED WITH THYME, CLOVE AND CINNAMON ESSENTIAL OILS

(2009) M.H. HOSSEINI et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Physico-chemical properties of whey protein isolate films containing oregano oil and their antimicrobial action against spoilage flora of fresh beef

(2009) Kyriaki G. Zinoviadou et al.   MEAT SCIENCE

Physico-chemical and film-forming properties of bovine-hide and tuna-skin gelatin: A comparative study

(2008) J. Gómez-Estaca et al.   JOURNAL OF FOOD ENGINEERING

Chitosan effects on quality properties of Greek style fresh pork sausages

(2008) N. Soultos et al.   MEAT SCIENCE

Biological effects of essential oils – A review

(2007) F. Bakkali et al.   FOOD AND CHEMICAL TOXICOLOGY

Antioxidant activity in meat treated with oregano and sage essential oils

(2007) M.K. Fasseas et al.   FOOD CHEMISTRY

Antioxidant effect of Cassia essential oil on deep-fried beef during the frying process

(2007) Hongxia Du et al.   MEAT SCIENCE