Comparative study of nanoemulsions based on commercial oils (sunflower, canola, corn, olive, soybean, and hazelnut oils): Effect on microbial, sensory, and chemical qualities of refrigerated farmed sea bass

Innovative Food Science and Emerging Technologies

Volumn 33, Issue , 2016, Pages 422-430

  Özogul, Yesim ^a   Durmus, Mustafa ^a   Ucar, Yilmaz ^a   Özogul, Fatih ^a   Regenstein, Joe M ^b  

^a CUKUROVA UNIVERSITY   (Turkey)

^b Department of Obstetrics Gynecology   (United States)

Author keywords

Dicentrarchus labrax; Nanoemulsions; PV; Sea bass; TBARS

Indexed keywords

AEROBIC BACTERIA; CHEMICAL COMPOUNDS; FATTY ACIDS; FLOOD CONTROL; SENSORY ANALYSIS; SOYBEAN OIL; SUNFLOWER OIL; VOLATILE FATTY ACIDS; BACTERIA;

DICENTRARCHUS LABRAX; NANO-EMULSIONS; PV; SEA BASS; TBARS; PRESERVATION TECHNIQUES; PSYCHROPHILIC BACTERIA; THIOBARBITURIC ACID REACTIVE SUBSTANCES; TOTAL VOLATILE BASIC NITROGENS;

BACTERIA; SOYBEAN OIL;

EID: 85027951351     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2015.12.018     Document Type: Article

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