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Article
Effects of chitosan incorporated with basil seed gum and nettle (Urtica dioica L.) essential oil on the quality of beef burger during refrigerated storage
In this study, the effects of different concentrations of chitosan (C)/basil seed gum (B) and nettle essential oil (N) on the quality and shelf life of beef burger were examined during storage at refrigerator ...
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Article
Comparison of coating and nano-coating of chitosan- Lepidium sativum seed gum composites on quality and shelf life of beef
Due to the side effects of artificial preservatives in meat products, the use of natural preservatives has increased. The aim of this study was investigated the effect of coating and nano-coating of chitosan (...
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Article
Extraction and encapsulation of Laurus nobilis leaf extract with nano-liposome and its effect on oxidative, microbial, bacterial and sensory properties of minced beef
The aim of this study was the effect of nanoliposome-encapsulated extract and free extract of bay leaf (Laurus nobilis) on shelf-life of minced beef during 16 days storage in refrigerator (4 ± 1 °C). First, the l...
