Background: The search for preservation methods that can be used as alternatives to heat treatment is a significant issue in food quality. Utilization of plasma technology, a useful nonthermal technique, is encouraged in ...

Curcumin and rosemary oil nanoemulsions (CUR and RON), having 184.3 nm and 158.3 nm average diameters, were successfully produced by a single sonication technique. Effectiveness of nanoemulsions against P. aeruginosa, E. ...

The effects of nisin at different concentrations (0.2, 0.4 and 0.8% w/v) on the sensory, biochemical and microbiological quality parameters of sea bass (Dicentrarchus labrax) fillets were investigated under the chilled ...

The effects of citrus essential oils (orange, lemon, mandarin, and grapefruit) on the oxidative stability of microencapsulated fish oil by spray-drying were evaluated. The encapsulation efficiency of microcapsules was in ...

In this study the effects of nisin used at different concentrations (0.2%, 0.4% and 0.8% w/v) on the fatty acids profile of vacuum-packed sea bass (Dicentrarchus labrax) fillets were investigated during the 18 day of cold ...

The present paper examines the impacts of gender and season variables on the nutritional composition and metal levels of warty crab caught in the central Black Sea region (Ordu). Crab samples were caught over four seasons, ...

Fish (Engraulis encrasicolus) oil was successfully microencapsulated using sage essential oils prepared in three different concentrations as 1% (S1), 2% (S2) and 3% (S3). The microencapsulated fish oil powders fabricated ...

It is important to maintain the sensory quality and shelf-life of the final product, while increasing the nutritional quality of the meat product and reducing the cost of production. It was aimed to combination of fish ...

Antibacterial properties of microencapsulated Lactobacillus plantarum cell-free supernatant (CFS) in combinations with aqueous or ethanolic propolis extract at doses of 1% against fish spoilage bacteria were investigated. ...

Fish protein isolate (FPI) extracted from whole ponyfish (Equulites klunzingeri) by pH-shift process was used to microencapsulate raw anchovy oil (Engraulis encrasicolus) by spray drying. In the first group (SC), 10% sodium ...