Effects of nano-chitosan coatings incorporating with free /nano-encapsulated cumin (Cuminum cyminum L.) essential oil on quality characteristics of sardine fillet
Parisa Homayonpour, Hossein Jalali, Nabi Shariatifar, Massoud Amanlou
Topics & Concepts
TBARSFood scienceChemistryFood spoilageTotal Viable CountSardineThiobarbituric acidPeroxide valueFood packagingEssential oilShelf lifeCuminumLipid oxidationLactic acidAntioxidantLipid peroxidationBiochemistryBiologyBacteriaFish <Actinopterygii>FisheryGeneticsNanocomposite Films for Food PackagingEssential Oils and Antimicrobial ActivityMicroencapsulation and Drying Processes