EFFECT OF EDIBLE FILMS REINFORCED WITH NANOPARTICLES ON SHELF-LIFE AND QUALITY OF CHICKEN FILLETS MEAT DURING STORAGE

Impact of Some Essential Oils and Nanoparticles in Chitosan Films to Control Pathogenic Bacteria and Storage Keeping Quality of Meat Products

Antimicrobial Activity of Nanomaterial and Essential Oil against Foodborne Pathogen on Fish Fillets during Cryopreservation

Impact of Active Packaging Film with Natural Plant on the Quality and Safety of Chilled Poultry Meat

Biodegradable Antimicrobial Films Incorporated with Silver Nanoparticles Inhibit the Growth of Multiple Drug-resistant Staphylococcus aureus Experimentally Inoculated in Chicken F

The impact of a sodium alginate-based edible coating mixed with essential oil on the quality and shelf life of chicken breast fillets and fresh sliced apple during storage.

INFLUENCE OF DIFFERENT FORMULATIONS OF ALGINATE-BASED FILMS IN THEIR ANTIBACTERIAL AND ANTIOXIDANT ACTIVITY IN MEAT SLICES

Effect of Chia Seeds Nanoparticles as Natural Antimicrobial in Preserving Chicken Burger during Frozen Storage at -18°C for 6 months

THE EFFECT OF PECTIN AND PECTIN NANOPARTICLES ON SOME QUALITY PROPERTIES OF MEAT SAUSAGE

APPLICATION OF LOW DENSrTY POL YETHYLENE FILMS: 1· THEIR MECHANICAL, PHYSICAL AND AN IMICROBIAL PROPERTIES