The effect of edible coating of chitosan and Baneh Gum (Pistacia atlantica) containing propolis extract and ginger nanoemulsion (Zingiber officinale) on quality of fresh salmon

Reihaneh Jahangiri; Hassan Hamedi; Hamed Ahari

Volume 5, Issue 2 , June 2022, , Pages 7-14

      The use of new preservation methods based on natural substances of plant and animal origin in food is expanding. Edible coatings can improve the quality of fresh and frozen products such as fish by preventing microbial growth, and decreasing lipid oxidation and moisture loss. The aim ...  Read More