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Combined effect of orange peel essential oil and gelatin coating on the quality and shelf life of shrimps
(M H Schaper Gmbh Co Kg, 2017)
Quality and shelf life of deep water pink shrimp (Parapenaeus longirostris Lucas 1846) coated by active edible coatings consisted of gelatin and orange (Citrus sinensis (L.) Osbeck) peel essential oil (OPEO) was determined. ...
Quality assessment of shrimps preserved with orange leaf essential oil incorporated gelatin
(Elsevier, 2016)
Assessment of edible gelatin coating solution enriched with essential oil obtained from orange (Citrus sinensis (L) Osbeck) leaves on the quality and shelf life of cold stored deep water pink shrimp (Parapenaeus longirostris ...
Effect of Chitosan Film Coating Combined with Orange Peel Essential Oil on the Shelf Life of Deepwater Pink Shrimp
(Springer, 2017)
In this study, effect of chitosan films combined with orange (Citrus sinensis (L.) Osbeck) peel essential oil on the shelf life of deepwater pink shrimp (Parapenaeus longirostris Lucas 1846) was aimed. Chitosan (CH) and ...
Afyonkarahisar İlinde Eğitim Gören Lise Öğrencilerinin Balık Tüketim Davranışlarının Belirlenmesi Üzerine Bir Çalışma
(Bülent Verep, 2020)
Bu çalışma Afyonkarahisar ilinde eğitim gören lise öğrencilerinin su ürünleri tüketim alışkanlıklarının ve tercihlerinin ortaya konulması amacıyla yapılmıştır. Anket sonuçlarına göre; öğrencilerin et tüketiminde, ilk ...
Assessment of the effects of sex and harvesting season on lipid and fatty acid composition of Sparidae species
(Wiley, 2021)
In the present study, the lipid amount and fatty acid profile of different Sparidae species, including gilthead seabream, juvenile gilthead seabream, annular seabream, white seabream, common two-banded seabream were ...
Effects of Gelatin-Based Edible Films Enriched with Laurel Essential Oil on the Quality of Rainbow Trout (Oncorhynchus mykiss) Fillets During Refrigerated Storage
(Faculty Food Technology Biotechnology, 2014)
The effects of gelatin films enriched with laurel leaf essential oil on the quality of rainbow trout (Oncorhynchus mykiss) during refrigerated storage at (4 +/- 1) degrees C were examined over a period of 26 days. Fish ...