Cargando…

Effect of nanocomposite alginate‐based film incorporated with cumin essential oil and TiO(2) nanoparticles on chemical, microbial, and sensory properties of fresh meat/beef

The environmental problems of synthetic plastics in food packaging have led researchers to synthesize biodegradable films. In this study, nanocomposite alginate‐based films containing TiO(2) nanoparticles (1%) and cumin essential oil (CEO, 2%) were fabricated and the potential of these films to prot...

Descripción completa

Detalles Bibliográficos
Autores principales:	Sayadi, Mehran, Mojaddar Langroodi, Ali, Amiri, Sedigheh, Radi, Mohsen
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	John Wiley and Sons Inc. 2022
Materias:	Original Articles
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9094457/ https://www.ncbi.nlm.nih.gov/pubmed/35592286 http://dx.doi.org/10.1002/fsn3.2724

Ejemplares similares

Preservative effects of sumac hydro-alcoholic extract and chitosan coating enriched along with Zataria multiflora Boiss essential oil on the quality of beef during storage
por: Mojaddar Langroodi, Ali, et al.
Publicado: (2018)

An Approach to Manufacture of Fresh Chicken Sausages Incorporated with Black Cumin and Flaxseed Oil in Water Gelled Emulsion
por: Kavuşan, Hülya Serpil, et al.
Publicado: (2020)

Effect of walnut kernel septum membranes hydroalcoholic extract on the shelf life of traditional butter
por: Mehdizadeh, Tooraj, et al.
Publicado: (2019)

Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat
por: Munekata, Paulo E. S.
Publicado: (2021)

Incorporation of Tapioca Starch and Wheat Flour on Physicochemical Properties and Sensory Attributes of Meat-Based Snacks from Beef Scraps
por: Nimitkeatkai, Hataitip, et al.
Publicado: (2022)

Analysis of Microbiota Structure and Potential Functions Influencing Spoilage of Fresh Beef Meat
por: Hwang, Bo Kyoung, et al.
Publicado: (2020)

Smart Indicator Film Based on Sodium Alginate/Polyvinyl Alcohol/TiO(2) Containing Purple Garlic Peel Extract for Visual Monitoring of Beef Freshness
por: Jiang, Kai, et al.
Publicado: (2023)

Application of Edible Alginate Films with Pineapple Peel Active Compounds on Beef Meat Preservation
por: Lourenço, Sofia C., et al.
Publicado: (2020)

A Comparison of Fresh and Frozen Lamb Meat—Differences in Technological Meat Quality and Sensory Attributes
por: Stenberg, Elin, et al.
Publicado: (2022)

Incorporation of copaiba and oregano essential oils on the shelf life of fresh ground beef patties under display: Evaluation of their impact on quality parameters and sensory attributes
por: Leite, Silvana Mari Belloli, et al.
Publicado: (2022)

Efficiency of black cumin seeds on hematological factors in normal and hypercholesterolemic rabbits
por: Asgary, Sedigheh, et al.
Publicado: (2012)

Beef Tea and Meat Preparations: II. Beef Tea and Meat Preparations Compared
por: Dorman, Marcus R. P.
Publicado: (1902)

Application of Chitosan/Alginate Nanocomposite Incorporated with Phycosynthesized Iron Nanoparticles for Efficient Remediation of Chromium
por: Almutairi, Fahad M., et al.
Publicado: (2021)

Effect of Aging Time on Physicochemical Meat Quality and Sensory Property of Hanwoo Bull Beef
por: Cho, Soohyun, et al.
Publicado: (2016)

Evaluation of Rheological and Sensory Characteristics of Plant-Based Meat Analog with Comparison to Beef and Pork
por: Bakhsh, Allah, et al.
Publicado: (2021)

Preparation and Photocatalytic Performance of Sodium Alginate/Polyacrylamide/Polypyrrole-TiO(2) Nanocomposite Hydrogels
por: Sawut, Amatjan, et al.
Publicado: (2023)

Black cumin (Nigella sativa) and its constituent (thymoquinone): a review on antimicrobial effects
por: Forouzanfar, Fatemeh, et al.
Publicado: (2014)

The antibacterial effect of whey protein–alginate coating incorporated with the lactoperoxidase system on chicken thigh meat
por: Molayi, Roghayeh, et al.
Publicado: (2018)

Descriptive Sensory Attributes and Volatile Flavor Compounds of Plant-Based Meat Alternatives and Ground Beef
por: Hernandez, Manuel Sebastian, et al.
Publicado: (2023)

Effects of the Chemical Composition on the Antioxidant and Sensory Characteristics and Oxidative Stability of Cold-Pressed Black Cumin Oils
por: Szydłowska-Czerniak, Aleksandra, et al.
Publicado: (2022)

Prevalence, genotyping and antibiotic resistance of Listeria monocytogenes and Escherichia coli in fresh beef and chicken meats marketed in Zanjan, Iran
por: Farhoumand, Parisa, et al.
Publicado: (2020)

Nanocomposite with high adsorption activity developed using stabilized silver modified alumina and TiO(2)-NPs incorporated into β-cyclodextrin-graphene oxide
por: Einafshar, Nafiseh, et al.
Publicado: (2023)

The Effect of Grazing Level and Ageing Time on the Physicochemical and Sensory Characteristics of Beef Meat in Organic and Conventional Production
por: Revilla, Isabel, et al.
Publicado: (2021)

The Effect of Weaning and Slaughter Age on the Physicochemical and Sensory Characteristics of Arouquesa Beef—A PDO Portuguese Meat
por: Silva, José António, et al.
Publicado: (2022)

Microbiological and Sensorial Quality of Beef Meat (Longissimus dorsi) Marinated with Cinnamon Extract and Stored at Various Temperatures
por: Zawani, Che Jaafar, et al.
Publicado: (2022)

Degradable and Photocatalytic Antibacterial Au-TiO(2)/Sodium Alginate Nanocomposite Films for Active Food Packaging
por: Tang, Siying, et al.
Publicado: (2018)

Influence of Gelatin-Chitosan-Glycerol Edible Coating Incorporated with Chlorogenic Acid, Gallic Acid, and Resveratrol on the Preservation of Fresh Beef
por: Zou, Jinhao, et al.
Publicado: (2022)

Beef Tea and Meat Preparations: III. Nourishing Meat Preparations
por: Dorman, Marcus R. P.
Publicado: (1902)

Robust Polymer Nanocomposite Membranes Incorporating Discrete TiO(2) Nanotubes for Water Treatment
por: Mahdi, Najia, et al.
Publicado: (2019)

‘KRISHNA JEERAKAM’ (BLACK CUMIN) IN ANTICANCEROUS TREATMENT
Publicado: (1988)

Biochemical Composition of Cumin Seeds, and Biorefining Study
por: Merah, Othmane, et al.
Publicado: (2020)

Effect of Chitosan Coating Incorporated with Artemisia fragrans Essential Oil on Fresh Chicken Meat during Refrigerated Storage
por: Yaghoubi, Milad, et al.
Publicado: (2021)

Safety and efficacy of cumin tincture (Cuminum cyminum L.) when used as a sensory additive for all animal species
por: Rychen, Guido, et al.
Publicado: (2018)

Towards developing a beef meat export oriented policy in Tanzania: -Exploring the factors that influence beef meat exports-
por: Kibona, Cornel Anyisile, et al.
Publicado: (2022)

Beef Tea and Meat Preparations: IV. The Economy of Meat Extracts and Preparations
por: Dorman, Marcus R. P.
Publicado: (1902)

A Fresh Take on Fake Meat
por: Fellet, Melissae
Publicado: (2015)

Fresh Meat from New Zealand
Publicado: (1883)

Effect of incorporation of snail meat powder on sensory attributes and consumer acceptability of sorghum‐wheat buns
por: Agengo, Fredrick B., et al.
Publicado: (2022)

Influence of beef genotypes on animal performance, carcass traits, meat quality, and sensory characteristics in grazing or feedlot-finished steers
por: Maciel, Isabella C F, et al.
Publicado: (2021)

Beef Tea and Meat Preparations: I. Introductory
por: Dorman, Marcus R. P.
Publicado: (1902)

Cannot write session to /tmp/vufind_sessions/sess_m8gn5682iv4p9iftqiqejvl1g5