Shelf‐life extension of whole shrimp using an active coating containing fish skin gelatin hydrolysates produced by a natural protease

Gouda cheese spoilage prevention: Biodegradable coating induced by Bunium persicum essential oil and lactoperoxidase system

(2019) Morteza Saravani et al.   Food Science & Nutrition

Physicochemical, rheological, and molecular characterization of colloidal gelatin produced from Common carp by‐products using microwave and ultrasound‐assisted extraction

(2019) Armin Mirzapour‐Kouhdasht et al.   JOURNAL OF TEXTURE STUDIES

Vacuum impregnation of fish gelatin combined with grape seed extract inhibits protein oxidation and degradation of chilled tilapia fillets

(2019) Xue Zhao et al.   FOOD CHEMISTRY

Food Packaging: A Comprehensive Review and Future Trends

(2018) Jia-Wei Han et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Bio-based edible coatings for the preservation of fishery products: A Review

(2018) Dawei Yu et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

The functional properties and application of gelatin derived from the skin of channel catfish ( Ictalurus punctatus )

(2018) Rui Duan et al.   FOOD CHEMISTRY

Effect of different stunning methods on antioxidant status, in vivo myofibrillar protein oxidation, and the susceptibility to oxidation of silver carp ( Hypophthalmichthys molitrix ) fillets during 72 h postmortem

(2018) Longteng Zhang et al.   FOOD CHEMISTRY

Effects of active gelatin coated with henna ( L. inermis ) extract on beef meat quality during chilled storage

(2018) Mourad Jridi et al.   FOOD CONTROL

Inhibition of microbial spoilage of grass carp ( Ctenopharyngodon idellus ) fillets with a chitosan-based coating during refrigerated storage

(2018) Dawei Yu et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

A state-of-the-art review on the elaboration of fish gelatin as bioactive packaging: Special emphasis on nanotechnology-based approaches

(2018) Seyed Fakhreddin Hosseini et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

Gelatin production using fish wastes by extracted alkaline protease from Bacillus licheniformis

(2018) Armin Mirzapour Kouhdasht et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Alcalase-assisted production of fish skin gelatin rich in high molecular weight (HMW) polypeptide chains and their characterization for film forming capacity

(2018) Yi Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Rheological and structural properties of Hemiramphus far skin gelatin: Potential use as an active fish coating agent

(2018) Ola Abdelhedi et al.   FOOD HYDROCOLLOIDS

Collagenous proteins from black-barred halfbeak skin as a source of gelatin and bioactive peptides

(2017) Ola Abdelhedi et al.   FOOD HYDROCOLLOIDS

Fish gelatin combined with chitosan coating inhibits myofibril degradation of golden pomfret (Trachinotus blochii) fillet during cold storage

(2016) Xiao Feng et al.   FOOD CHEMISTRY

The effect of chitosan-gelatin coating on the quality of shrimp ( Litopenaeus vannamei ) under refrigerated condition

(2016) Fatemeh Farajzadeh et al.   FOOD CONTROL

Angiotensin-I converting enzyme inhibitory and antioxidant activity of bioactive peptides produced by enzymatic hydrolysis of skin from grass carp (Ctenopharyngodon idella)

(2016) Jierong Yi et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Chitosan coatings enriched with active shrimp waste for shrimp preservation

(2015) M.Y. Arancibia et al.   FOOD CONTROL

Effect of carboxymethyl cellulose-based coatings incorporated with Zataria multiflora Boiss. essential oil and grape seed extract on the shelf life of rainbow trout fillets

(2015) Mojtaba Raeisi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antimicrobial and radical scavenging properties of bovine collagen hydrolysates produced by Penicillium aurantiogriseum URM 4622 collagenase

(2014) Carolina A. Lima et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Preparation, isolation and identification of iron-chelating peptides derived from Alaska pollock skin

(2013) Lidong Guo et al.   PROCESS BIOCHEMISTRY

Coating effects of tea polyphenol and rosemary extract combined with chitosan on the storage quality of large yellow croaker (Pseudosciaena crocea)

(2011) Tingting Li et al.   FOOD CONTROL

PREPARATION AND CHARACTERIZATION OF GELATIN EXTRACTED FROM THE SKINS OF ROHU (LABEO ROHITA) AND COMMON CARP (CYPRINUS CARPIO)

(2010) GEORGE NINAN et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Use of pyloric caeca extract from bigeye snapper (Priacanthus macracanthus) for the production of gelatin hydrolysate with antioxidative activity

(2009) Phanipa Phanturat et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antioxidant and functional properties of gelatin hydrolysates obtained from skin of sole and squid

(2008) B. Giménez et al.   FOOD CHEMISTRY

Fish gelatin: a renewable material for developing active biodegradable films

(2008) M.C. Gómez-Guillén et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY