Lv6
1940 积分 2022-10-04 加入
Effect of hazelnut skin and dry tomato peel on the oxidative stability, chemical and sensory properties of pork burgers during refrigerated storage
18天前
已完结
Prediction of physicochemical and sensory parameters of coated lamb meat based on a novel edible coating
5个月前
已完结
Fabrication of novel antimicrobial nanocomposite films based on polyvinyl alcohol, bacterial cellulose nanocrystals, and boric acid for food packaging
5个月前
已完结
Investigating the effect of nanoemulsion coatings of Froriepia subpinnata in konjac gum on the quality and shelf life of quail meat
5个月前
已完结
Development of soy protein isolate-based films containing omega rich oil from purslane seed for beef burger patties packaging
5个月前
已完结
Development of active packaging film, based on Phyllanthus wightianus and their application to meat product preservation
5个月前
已完结
Application of pectin/cellulose nanocrystal films loaded with summer savory essential oil as a novel packaging for chicken breast fillets
5个月前
已完结
Curcumin-thymol loaded hydrolyzed zein-ethyl cellulose as active packaging film for extended minced mutton shelf-life
5个月前
已完结
Enhancing the shelf life of white leg shrimp (Litopenaeus vannamei) coated with alginate/gelatin incorporated with zinc oxide nanoparticles during refrigerator storage
5个月前
已完结
Evaluation of antioxidant and intelligent films for pork packaging and spoilage monitoring based on maize starch, carrageenan gum, and Rosa chinensis flower extracts
5个月前
已完结
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