Beef meat is a spoilage susceptible product due to its high protein content. In the current
study the antioxidant and antibacterial properties of the edible chitosan coating containing …

Aromatic plants are rich in essential oils with considerable antimicrobial properties. The aim
of this study was to investigate chemical composition, antimicrobial activity and antioxidant …

The present study was conducted to investigate the effect of Z ataria multiflora Boiss
essential oil (ZEO) and grape seed extract (GSE) on microbial and chemical changes in raw …

Etiological investigations showed that vibrio is a Gram-negative, comma-shaped and
facultative anaerobic bacterium, which is naturally found in marine environment. Vibrio …

The present study was conducted to extend the shelf life of Lyoner‐type sausages during 40
days of storage at 4° C with individual and combinational use of natural preservatives …

Background: Essential oils are volatile components which produced by different parts of the
medicinal plants. These components have antibacterial potential and have been used …

Autoxidation is considered as one of the main factors responsible for deterioration which
occurs during manufacturing, storage, distribution and final preparation of foods. Changes …

Introduction: Nowadays biodegradable packaging such as edible coatings and films, are
known as alternatives to plastic compounds and synthetic packaging since they are carriers …

The present study was conducted to investigate the inhibitory effect of alginate coating
incorporated with Zataria multiflora Boiss essential oil (ZEO) and lactoperoxidase system …

In this study, the role of nisin, monolaurin and EDTA in strengthening antibacterial effect of
the Rosmarinus officinalis L. and Cinnamomum zeylanicum Blume essential oils were tested …