Protective effect of chitosan-loaded nanoemulsion containing Zataria multiflora Boiss and Bunium persicum Boiss essential oils as coating on lipid and protein oxidation in chill stored turkey breast fillets.

Keykhosravy, Kobra; Khanzadi, Saeid; Hashemi, Mohammad; Azizzadeh, Mohammad

Keykhosravy, Kobra; Khanzadi, Saeid; Hashemi, Mohammad; Azizzadeh, Mohammad.

Afiliación

Keykhosravy K; Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran.
Khanzadi S; Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran.
Hashemi M; Medical Toxicology Research Center, Mashhad University of Medical Sciences, Mashhad, Iran.
Azizzadeh M; Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.

J Food Sci ; 87(1): 251-265, 2022 Jan.

Article en En | MEDLINE | ID: mdl-34961941

Asunto(s)

Quitosano; Lamiaceae; Aceites Volátiles; Animales; Conservación de Alimentos; Almacenamiento de Alimentos

Palabras clave

chemical changes; chitosan; nanoemulsion; shelf life extension; turkey meat

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Aceites Volátiles / Lamiaceae / Quitosano Límite: Animals Idioma: En Revista: J Food Sci Año: 2022 Tipo del documento: Article País de afiliación: Irán

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