The effect of essential oil of <i>Anethum graveolens</i> L. seed and gallic acid (free and nano forms) on microbial, chemical and sensory characteristics in minced meat during storage at 4 °C.

Anvar, Narges; Nateghi, Leila; Shariatifar, Nabi; Mousavi, Seyed Abdolmajid

The effect of essential oil of Anethum graveolens L. seed and gallic acid (free and nano forms) on microbial, chemical and sensory characteristics in minced meat during storage at 4 °C.

Anvar, Narges; Nateghi, Leila; Shariatifar, Nabi; Mousavi, Seyed Abdolmajid.

Afiliação

Anvar N; Department of Food Science and Technology, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran.
Nateghi L; Department of Food Science and Technology, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran.
Shariatifar N; Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran.
Mousavi SA; Department of Animal Services, Varamin-Piahva Branch, Islamic Azad University, Varamin, Iran.

Food Chem X ; 19: 100842, 2023 Oct 30.

Article em En | MEDLINE | ID: mdl-37780295

Palavras-chave

Coating; Escherichia coli; Nanoliposomes; Shelf life; Staphylococcus aureus

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Food Chem X Ano de publicação: 2023 Tipo de documento: Article País de afiliação: Irã País de publicação: Holanda

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