Incorporation of nanoencapsulated garlic essential oil into edible films: A novel approach for extending shelf life of vacuum-packed sausages
Hossein Esmaeili, Narjes Cheraghi, Ali Khanjari, Mohammadreza Rezaeigolestani, Afshin Akhondzadeh Basti, Abolfazl Kamkar, Ebrahim Molaee-Aghaee
Topics & Concepts
Food scienceFood spoilageShelf lifePeroxide valueLipid oxidationChemistryThiobarbituric acidTotal Viable CountMeat spoilageOrganolepticVacuum packingBacterial growthFood preservationZeta potentialActive packagingAntioxidantFood packagingLipid peroxidationBiochemistryMaterials scienceNanotechnologyBiologyBacteriaNanoparticleGeneticsNanocomposite Films for Food PackagingEssential Oils and Antimicrobial ActivityMeat and Animal Product Quality