Hedayat Hosseini
Department of Food Sciences and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
[ 1 ] - Effect of vacuum packaging and edible coating containing black pepper seeds and turmeric extracts on shelf life extension of chicken breast fillets
Poultry meat is a susceptible product for growth of spoilage and pathogenic microorganisms. The shelf life extension of raw poultry meat is a challenge in food industry. In this research, the combined effect of dipping in a carboxymethyl cellulose (CMC) solution containing black pepper seed (Piper Nigrum) extract (BPE) and turmeric (Curcuma Longa L.) extract (TE) (2% ...
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