Do phycocyanin-enriched gelatin/alginate coatings decrease bacterial spoilage and improve the physicochemical and sensory properties of Whiteleg shrimp during storage?
Sedigheh Babaei, Sepideh Zare Juneghani, Mahshid Mojarrad, Tahereh Roshanzamir, Amin Gholamhosseini, Abdorreza Mohammadi Nafchi
Topics & Concepts
Food spoilageGelatinFood scienceShrimpChemistryPulp and paper industryBiotechnologyBiologyFisheryBacteriaBiochemistryGeneticsEngineeringNanocomposite Films for Food PackagingMicroencapsulation and Drying ProcessesProtein Hydrolysis and Bioactive Peptides