Add to ORKGThe effect of the gamma-irradiated extract of rosemary and butylated hydroxyanisole (BHA) antioxidant on sensory, chemical and microbiological changes of rainbow trout fillets stored at 4 ± 1°C was investigated for 16 days. The fillets were divided into: control (C), 750 and 1500 rosemary extract (RE) (immersed in 750 and 1500 ppm rosemary extract); 250 and 500 gamma-irradiated rosemary (GIR), (immersed in 250 and 500 ppm gamma-irradiated rosemary) and 250 and 500 BHA (immersed in 250 and 500 ppm BHA). The shelf life of fillets was reported to be 8 days for C, and 12 days for 500 GIR group according sensory, microbiological and chemical parameters. The pH, peroxide value (PV), total volatile basic nitrogen (TVB-N), free fatty acid (FFA), ...
Antimicrobial and antioxidant effects of nanoemulsions containing herb oils (rosemary, laurel, thyme...
Background: Antioxidants are used to increase the shelf life of the food. Vegetables and fruits are ...
The effect of icing with the rosemary extract on the quality and safety of sardines (Sardinella auri...
The objective of this study was to evaluate the effect of different forms and doses of rosemary on c...
The effects of three concentrations (0.2%, 1% and 3%) of rosemary oil (RO) on the freshness indicato...
The effects of rosemary extract at different levels (%1, R1, and %2, R2) on the quality of vacuum-pa...
The study aimed at determining the antioxidant effect of natural extracts on the oxidative quality a...
The effects of rosemary extract (2, 2.5 and 3%) on oxidative stability of fried sea bream (Sparus au...
Microbiological properties, proximate composition, total volatile base nitrogen (TVB-N), pH, fatty a...
The effect of the natural antioxidants and antimicrobials from ethanol extracts of rosemary and sage...
The effects of rosemary extract (RE) combined with nisin (N) on the quality of pompano (Trachinotus ...
The use of natural plant extracts with standardised antioxidant properties is a growing strategy to ...
The effects of rosemary extract addition on oxidative stability of cooked sea bream during frozen st...
Bu çalışmada, farklı dozlardaki biberiye esansiyel yağının (%0.5, %1, %2) sindirim sistemi çıkartılm...
This study was carried out to evaluate the effect of the various gamma dose irradiations on the anti...
Antimicrobial and antioxidant effects of nanoemulsions containing herb oils (rosemary, laurel, thyme...
Background: Antioxidants are used to increase the shelf life of the food. Vegetables and fruits are ...
The effect of icing with the rosemary extract on the quality and safety of sardines (Sardinella auri...
The objective of this study was to evaluate the effect of different forms and doses of rosemary on c...
The effects of three concentrations (0.2%, 1% and 3%) of rosemary oil (RO) on the freshness indicato...
The effects of rosemary extract at different levels (%1, R1, and %2, R2) on the quality of vacuum-pa...
The study aimed at determining the antioxidant effect of natural extracts on the oxidative quality a...
The effects of rosemary extract (2, 2.5 and 3%) on oxidative stability of fried sea bream (Sparus au...
Microbiological properties, proximate composition, total volatile base nitrogen (TVB-N), pH, fatty a...
The effect of the natural antioxidants and antimicrobials from ethanol extracts of rosemary and sage...
The effects of rosemary extract (RE) combined with nisin (N) on the quality of pompano (Trachinotus ...
The use of natural plant extracts with standardised antioxidant properties is a growing strategy to ...
The effects of rosemary extract addition on oxidative stability of cooked sea bream during frozen st...
Bu çalışmada, farklı dozlardaki biberiye esansiyel yağının (%0.5, %1, %2) sindirim sistemi çıkartılm...
This study was carried out to evaluate the effect of the various gamma dose irradiations on the anti...
Antimicrobial and antioxidant effects of nanoemulsions containing herb oils (rosemary, laurel, thyme...
Background: Antioxidants are used to increase the shelf life of the food. Vegetables and fruits are ...
The effect of icing with the rosemary extract on the quality and safety of sardines (Sardinella auri...