Results 191 to 200 of about 12,694 (232)
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2019
Fish and seafood products are highly perishable in nature they losses their freshness shortly after death which occurred through several biochemical reactions such as such as changes in the quality of fish protein, lipids level and development of biogenic amines, hypoxanthine, and microbial spoilage.
OGUNKALU, Oluwatosin, KHALİLY, Rowida
openaire +1 more source
Fish and seafood products are highly perishable in nature they losses their freshness shortly after death which occurred through several biochemical reactions such as such as changes in the quality of fish protein, lipids level and development of biogenic amines, hypoxanthine, and microbial spoilage.
OGUNKALU, Oluwatosin, KHALİLY, Rowida
openaire +1 more source
APPLYING OF NANOTECHNOLOGY TO EDIBLE FILMS
2022Nanoteknoloji, yenilebilir filmlere spesifik işlevsellik kazandırması nedeniyle son yıllarda oldukça ilgi çekmektedir. Yenilebilir filmlerde sağladıkları antimikrobiyal etkilerin yanı sıra; termal, mekanik ve gaz geçirgenliği gibi fiziksel özellikleri de geliştirmek amacıyla kullanılan nanoparçacıklar, birçok çalışmanın konusu olmuştur.
ŞEN, Kadriye, GÜNER, Kadir Gürbüz
openaire +1 more source
Antimicrobial Edible Films And Coatings
2020Increasing consumer demand for microbiologically safer foods, greater convenience, smaller packages, and longer product shelf life is forcing the industry to develop new food-processing, cooking, handling, and packaging strategies. Nonfluid ready-to-eat foods are frequently exposed to postprocess surface contamination, leading to a reduction in shelf ...
Sakarya Üniversitesi/Mühendislik Fakültesi/Gıda Mühendisliği Bölümü +5 more
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Development and Characterization of an Edible Zein/Shellac Composite Film Loaded with Curcumin
Foods, 2023Wenxue Chen +2 more
exaly
Development of a Millet Starch Edible Film Containing Clove Essential Oil
Foods, 2020Ammar B Altemimi +2 more
exaly