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

Improvement of Shelf Life and Physicochemical Quality of Fresh–Cut Green Bean Pods (Phaseolus vulgaris L. cv. Polista) Using Edible Coatings

Improving the quality and shelf-life of strawberries as coated with nano-edible films during storage

EVALUTATION OF ACTIVE EDIBLE COATING CONTAINING ESSENTIAL OIL EMULSIONS TO EXTEND SHELFLIFE OF ORANGE

Biodegradable Nanoparticle Coating from Banana Peel, Chi-tosan, and Salicylic Acid Enhances Shelf Life of ‘Murcott’ Fruit

UTILIZATION OF SOME EDIBLE COATINGS FOR EXTENDING SHELF- LIFE OF MINIMALLY PROCESSED PEAR SLICES

UTILIZATION OF SOME EDIBLE COATINGS FOR EXTENDING SHELF- LIFE OF MINIMALLY PROCESSED PEAR SLICES

Shelf-life extension and Campylobacter jejuni inhibition by application of zinc oxide Nanoparticles in chicken fillets

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

Improvement of Physicochemical Properties of Light-Exposed Linseed Oil by Blending with Nanoparticles