Layer-by-Layer Coating Approach Based on Sodium Alginate, Sage Seed Gum, and Savory Oil: Shelf-Life Extension of Fresh Cheese
Arezou Aminian-Dehkordi, Maryam Ghaderi‐Ghahfarokhi, S. Siavash Saei‐Dehkordi, Ali Fazlara
Topics & Concepts
Food scienceCoatingShelf lifeChewinessPsychrotrophic bacteriaChemistrySodium alginateFlavorLipid oxidationMesophileSodiumAntioxidantBacteriaBiochemistryBiologyGeneticsOrganic chemistryNanocomposite Films for Food PackagingProteins in Food SystemsMeat and Animal Product Quality