scholarly journals Quality improvement and shelf-life extension of refrigerated Nile tilapia (Oreochromis niloticus) fillets using natural herbs

2015 ◽  
Vol 4 (1) ◽  
pp. 33-40 ◽  
Author(s):  
Fathy A. Khalafalla ◽  
Fatma H.M. Ali ◽  
Abdel-Rahim H.A. Hassan
Keyword(s):  
Quality Improvement ◽  
Shelf Life ◽  
Oreochromis Niloticus ◽  
Nile Tilapia ◽  
Life Extension ◽  
Shelf Life Extension ◽  
Nile Tilapia Oreochromis Niloticus

scholarly journals Betel (Piper betle L.) leaf ethanolic extracts dechlorophyllized using different methods: antioxidant and antibacterial activities, and application for shelf-life extension of Nile tilapia (Oreochromis niloticus) fillets

RSC Advances ◽  
2021 ◽  
Vol 11 (29) ◽  
pp. 17630-17641
Author(s):  
Mohamed Tagrida ◽  
Soottawat Benjakul
Keyword(s):  
Shelf Life ◽  
Nile Tilapia ◽  
Ethanolic Extract ◽  
Antibacterial Activities ◽  
Life Extension ◽  
Piper Betle ◽  
Refrigerated Storage ◽  
Betel Leaf ◽  
Nile Tilapia Oreochromis Niloticus ◽  
Ethanolic Extracts

Betel leaf ethanolic extract dechlorophyllized using sedimentation (BLEE-SED) exhibited enhanced antioxidant and antibacterial activities. BLEE-SED could extend the shelf-life of Nile tilapia fillets during refrigerated storage (4 °C) up to 9 days.

scholarly journals Use of chitosan coating in increasing the shelf life of liquid smoked Nile tilapia (Oreochromis niloticus) fillet

2017 ◽  
Vol 54 (5) ◽  
pp. 1304-1311 ◽  
Author(s):  
Fábio Marcel da Silva Santos ◽  
Ana Irene Martins da Silva ◽  
Cláudia Brandão Vieira ◽  
Mayra Horácio de Araújo ◽  
André Luis Coelho da Silva ◽  
...  
Keyword(s):  
Shelf Life ◽  
Oreochromis Niloticus ◽  
Nile Tilapia ◽  
Chitosan Coating ◽  
Nile Tilapia Oreochromis Niloticus

Shelf Life Extension and Quality Improvement of Cucumber Slices Impregnated in Infusions of Edible Herbs

2019 ◽  
Vol 52 (17) ◽  
pp. 2677-2691 ◽  
Author(s):  
Maria Giannakourou ◽  
Irini F. Strati ◽  
Anastasios G. Kriebardis ◽  
Vasiliki Mantanika ◽  
Stylianos Poulis ◽  
...  
Keyword(s):  
Quality Improvement ◽  
Shelf Life ◽  
Life Extension ◽  
Shelf Life Extension

scholarly journals Shelf-life extension and quality improvement of a Portuguese traditional ready-to-eat meat product with vinegar

2018 ◽  
Vol 54 (1) ◽  
pp. 132-140 ◽  
Author(s):  
Marta Laranjo ◽  
Maria Eduarda Potes ◽  
Ana Gomes ◽  
Joana Véstia ◽  
Raquel Garcia ◽  
...  
Keyword(s):  
Quality Improvement ◽  
Shelf Life ◽  
Meat Product ◽  
Life Extension ◽  
Shelf Life Extension
Sign in / Sign up

Export Citation Format

Share Document