Journal ArticleDOI
Application of nano-encapsulated Allium sativum L. essential oil to increase the shelf life of hamburger at refrigerated temperature with analysis of microbial and physical properties
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This article is published in Journal of Food Processing and Preservation.The article was published on 2021-09-05. It has received 9 citations till now. The article focuses on the topics: Allium sativum & Shelf life.read more
Citations
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Potential nano bacteriostatic agents to be used in meat-based foods processing and storage: A critical review
TL;DR: Nano bacteriostatic agents have attracted substantial attention of researchers and industry because of their unique properties as mentioned in this paper , such as their ability to inhibit the growth of foodborne pathogens.
Journal ArticleDOI
Nano-Encapsulated Essential Oils as a Preservation Strategy for Meat and Meat Products Storage
S. A. Ojeda-Piedra,María L. Zambrano-Zaragoza,Ricardo M. González-Reza,Claudia Idalid García-Betanzos,S. A. Real-Sandoval,David Quintanar-Guerrero +5 more
TL;DR: In this paper , a review focuses on recent studies on applications of nano-encapsulated essential oils as sources of natural preservation systems that prevent meat spoilage, focusing on the control of oxidation reactions and microbial growth to increase food safety and ensure innocuity.
Journal ArticleDOI
Crude essential oil from roots of white’s ginger ( Mondei whitei ) as natural minced beef preservative
TL;DR: In this article , crude essential oil from the roots of white's ginger (EOWG) was used as a natural preservative in minced beef for 12 days (3 days interval) at 2°C.
Journal ArticleDOI
Evaluation of quality and safety of beef hamburgers fortified with Ozonated Extra Virgin Olive Oil
P. Ebrahimi,Anna Lante,R. Miotti Scapin,S. Zannoni,Barbara Contiero,Paolo Catellani,Valerio Giaccone +6 more
TL;DR: In this article , the authors investigated the impact of Ozonated Extra Virgin Olive Oil (OEVO) on the shelf life and quality of beef hamburgers during a 15-day storage period.
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Improving the shelf life of tofu using chitosan/gelatin-based films incorporated with Pulicaria jaubertii extract microcapsules
Qais Ali Al-Maqtari,Talal Abdulrazzak Ali Alkawry,Kabirou Odjo,Adel Al-Gheethi,M. Naguib El Ghamry,Amer Ali Mahdi,Waleed Al-Ansi,Weirong Yao +7 more
TL;DR: In this article , the effect of packaging on the shelf life of fresh tofu was evaluated based on physicochemical, microbiological, and textural properties and bioactive compounds during storage for 4 days at 25 °C.
References
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Journal ArticleDOI
Natural products as antimicrobial agents
Rabin Gyawali,Salam A. Ibrahim +1 more
TL;DR: The antibacterial activity of natural components from different sources including plants, animals, bacteria, algae and mushrooms, and their potential use in food systems are reviewed.
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Dehydration-Rehydration Vesicles: A Simple Method for High Yield Drug Entrapment in Liposomes
TL;DR: A novel method of liposome preparation has been developed which is simple to use, employs mild conditions and is capable of efficient entrapment of a wide range of materials.
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Allicin: Chemistry and Biological Properties
TL;DR: Taken together, allicin is a fascinating biologically active compound whose properties are a direct consequence of the molecule’s chemistry.
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Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure
TL;DR: In this article, the authors investigated the influence of raw meat quality and cooking procedure on cooking loss and juiciness of pork, and found that the cooking loss at 60, 70 and 80 °C centre temperature of 10 raw meat qualities (defined according to ultimate pH, drip loss, breed and rearing conditions) when cooked as steaks on a pan or as a roast in oven at a temperature of 90 or 190 °C.
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Antimicrobial and antioxidant efficiency of nanoemulsion-based edible coating containing ginger (Zingiber officinale) essential oil and its effect on safety and quality attributes of chicken breast fillets
TL;DR: In this paper, a nano-emulsion-based edible sodium caseinate coating containing ginger essential oil (GEO) was applied on chicken breast fillet to extend its shelf life.