Mohammadkhan et al., 2022 - Google Patents
The Effects of Nanochitosan Coating Integrated to Zataria Multiflora Boiss and Polylophium Involucratum Essential Oils on the Shelf-Life Extension of Silver Carp …Mohammadkhan et al., 2022
View PDF- Document ID
- 14827801394049981399
- Author
- Mohammadkhan F
- Noori N
- Basti A
- Khanjari A
- Vanaki E
- Farzaneh M
- Publication year
- Publication venue
- Journal of Nutrition, Fasting & Health
External Links
Snippet
Methods: The effects of Nanochithosan (NC) coating containing various concentrations of Polylophium involucratum essential oil (PIEO) and Zataria multiflora Boiss. Essential oil (ZMEO) were investigated on microbial, chemical, and sensory characteristics of silver carp …
- 239000011248 coating agent 0 title abstract description 32
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Micro-organisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Micro-organisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Micro-organisms; Enzymes
- A23L3/3571—Micro-organisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/358—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Micro-organisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/03—Drying; Subsequent reconstitution
- A23B4/033—Drying; Subsequent reconstitution with addition of chemicals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/896—Liliaceae (Lily family), e.g. daylily, plantain lily, Hyacinth or narcissus
- A61K36/8962—Allium, e.g. garden onion, leek, garlic or chives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
Similar Documents
Publication | Publication Date | Title |
---|---|---|
Hematizad et al. | In vitro antibacterial activity of gelatin-nanochitosan films incorporated with Zataria multiflora Boiss essential oil and its influence on microbial, chemical, and sensorial properties of chicken breast meat during refrigerated storage | |
Rezaei et al. | Shelf-life extension and quality attributes of sauced silver carp fillet: A comparison among direct addition, edible coating and biodegradable film | |
Langroodi et al. | Effects of sumac extract dipping and chitosan coating enriched with Zataria multiflora Boiss oil on the shelf-life of meat in modified atmosphere packaging | |
Jonaidi Jafari et al. | The effect of chitosan coating incorporated with ethanolic extract of propolis on the quality of refrigerated chicken fillet | |
Taheri et al. | Effect of chitosan coating enriched with cumin (Cuminum cyminum L.) essential oil on the quality of refrigerated turkey breast meat | |
Abdel-Wahab et al. | Evaluation the efficacy of clove, sage and kiwifruit peels extracts as natural preservatives for fish fingers | |
Shahbazi et al. | Effects of sodium alginate coating containing Mentha spicata essential oil and cellulose nanoparticles on extending the shelf life of raw silver carp (Hypophthalmichthys molitrix) fillets | |
Ehsani et al. | Comparative evaluation of edible films impregnated with sage essential oil or lactoperoxidase system: Impact on chemical and sensory quality of carp burgers | |
Khanjari et al. | Shelf life extension of minced squab using poly-lactic acid films containing Cinnamomum verum essential oil | |
Ariaii et al. | Effect of methylcellulose coating enriched with Pimpinella affinis oil on the quality of silver carp fillet during refrigerator storage condition | |
Milani et al. | Effect of novel bioactive coating enriched with nanoemulsion of mustard essential oil on the quality of turkey meat. | |
Haque et al. | Effect of different levels of orange peel extract on the quality and shelf life of beef muscle during frozen storage | |
Riazi et al. | Effect of dry red grape pomace as a nitrite substitute on the microbiological and physicochemical properties and residual nitrite of dry-cured sausage | |
Agdar GhareAghaji et al. | Effect of edible coating based on salep containing orange (Citrus sinensis) peel essential oil on shelf life of rainbow trout (Oncorhynchus mykiss) fillets | |
Abu-Salem et al. | Chemical properties, microbiological quality and sensory evaluation of chicken and duck liver paste (foie gras) | |
Abedi et al. | Coverage of Polyethylene Film with Essential Oils of Thyme (T hymus daenensis Celak) and Savory (S atureja bachtiarica Bunge) for Lipid Oxidation Control in Rainbow Trout (O ncorhynchus mykiss) Fillets during Short‐Term Storage in the Refrigerator | |
Alizadeh Amoli et al. | Shelf life extension of refrigerated, vacuum-packed rainbow trout dipped in an alginate coating containing an ethanolic extract and/or the essential oil of Mentha Aquatica | |
Ozogul et al. | The impact of marine and terrestrial based extracts on the freshness quality of modified atmosphere packed sea bass fillets | |
Mohammadkhan et al. | The Effects of Nanochitosan Coating Integrated to Zataria Multiflora Boiss and Polylophium Involucratum Essential Oils on the Shelf-Life Extension of Silver Carp Fillets. | |
Bazargani-Gilani et al. | Impacts of carboxymethyl cellulose containing propolis extract on the shelf life of trout fillets | |
Mukhtar et al. | Synergistic effect of chitosan and clove oil on raw poultry meat | |
CN108522633B (en) | Formulation and application of an antiseptic and preservative composition compound containing butyl ferulate | |
Linus-Chibuezeh et al. | Nutritional assessment Of smoked dried fish pre-treated with natural spices | |
Dogra et al. | Effect of pomegranate peel extract on biochemical and microbial changes in Labeo rohita during chilled storage | |
Campos et al. | Use of biopreservation to improve the quality of fresh aquatic products |