Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Roghayeh, Karimirad"'
Publikováno v:
International Journal of Biological Macromolecules. 225:1212-1223
Grapefruit peel essential oil (CpEO) was loaded on chitosan (Cs) nano-biopolymer by ionic gelation method and its effect on physicochemical properties of cherry tomatoes was evaluated during 18 days of storage at 10 °C. The highest loading capacity
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::35a6ab9efb5fcaa82a3e6f9a603bb9a2
https://doi.org/10.1016/j.ijbiomac.2022.11.182
https://doi.org/10.1016/j.ijbiomac.2022.11.182
Publikováno v:
Silicon. 15:2481-2491
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::406ab466677d417bd56b736bab358f91
https://doi.org/10.1007/s12633-022-02209-1
https://doi.org/10.1007/s12633-022-02209-1
Publikováno v:
LWT. 106:218-228
The present study was conducted to investigate the effect of Cuminum cyminum essential oil loaded chitosan nanoparticles (CEO-CSNPs) on the shelf life of button mushroom during 20 days of cold storage. CEO-CSNPs were prepared by ionic gelation techni
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::486fbbc34d6121f667943299adeba820
https://doi.org/10.1016/j.lwt.2019.02.062
https://doi.org/10.1016/j.lwt.2019.02.062
Publikováno v:
Journal of the Science of Food and Agriculture. 98:5112-5119
One of the main problems in the button mushroom industry is the rapid deterioration of fruit bodies after harvest. Today, nanotechnology has become a more reliable technique to improve the quality of products in food packaging. In the present study,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e9249d74381b5880e369dc94b543c9c7
https://doi.org/10.1002/jsfa.9050
https://doi.org/10.1002/jsfa.9050
Publikováno v:
Food Bioscience. 44:101401
In the present research, the effect of turmeric oil (TEO) and turmeric oil incorporated chitosan nanoparticles (TEO-CSNPs) was evaluated on shelf life extension of white button mushroom. TEO-CSNPs were synthesized by an ionic gelation technique and t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b59ba1473d1358d4da25943e9c0198af
https://doi.org/10.1016/j.fbio.2021.101401
https://doi.org/10.1016/j.fbio.2021.101401
Publikováno v:
Postharvest Biology and Technology. 170:111313
In the present research, the impregnated filter papers with Heracleum persicum essential oil (HPEO) and HPEO loaded chitosan nanoparticles (HPEO-CSNPs) were put into packages and the effect of HPEO fumigation and controlled release of HPEO from HPEO-
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dad82567774bc5bdec4d8d9a733ca225
https://doi.org/10.1016/j.postharvbio.2020.111313
https://doi.org/10.1016/j.postharvbio.2020.111313
Publikováno v:
Food Hydrocolloids. 100:105387
Citrus aurantium essential oil (CAEO) at different concentrations was incorporated into chitosan nanoparticles (CSNPs) by an ionic gelation technique to enhance the antioxidant activity and control of the microbial population of Agaricus bisporus dur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::816bbbdcb3ed3324e46eae0be407f1b3
https://doi.org/10.1016/j.foodhyd.2019.105387
https://doi.org/10.1016/j.foodhyd.2019.105387
Publikováno v:
Journal of the science of food and agriculture. 98(13)
One of the main problems in the button mushroom industry is the rapid deterioration of fruit bodies after harvest. Today, nanotechnology has become a more reliable technique to improve the quality of products in food packaging. In the present study,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::d4fbdf884214bb82bd37d492bda206c3
https://pubmed.ncbi.nlm.nih.gov/29635845
https://pubmed.ncbi.nlm.nih.gov/29635845