Bioactive Protecting Coating of Guar Gum with Thyme Oil to Extend Shelf Life of Tilapia ( Oreoschromis niloticus ) Fillets

Edible coatings are safe, legal, and sensory acceptable for food applications and they can be incorporated as natural additives due to their antimicrobial activity, thickening capacity, nutrient content, and bioactive agents for protecting seafood from physical, chemical, and microbiological damage...

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Bibliographische Detailangaben
Veröffentlicht in:	Polymers 2020-12, Vol.12 (12), p.3019
Hauptverfasser:	Ruelas-Chacon, Xochitl, Aguilar-González, Alfredo, de la Luz Reyes-Vega, María, Peralta-Rodríguez, René Darío, Corona-Flores, José, Rebolloso-Padilla, Oscar Noé, Aguilera-Carbo, Antonio Francisco
Format:	Artikel
Sprache:	eng
Schlagworte:	Additives Antiinfectives and antibacterials Biological activity Chemical damage Fatty acids Fillets Fish Food products Glycerol Guar gum Lipids Mechanical properties Microorganisms Nitrogen Oils & fats Protective coatings Proteins Seafood Shear forces Shelf life Thickening Thiobarbituric acid Tilapia Variance analysis
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