Shelf-life enhancement of silver carp fillets using psyllium gum/sodium-alginate coatings incorporated with Heracleum persicum essential oil and CuO nanoparticles
Food Science and Technology International
Published online on January 17, 2025
Abstract
Food Science and Technology International, Volume 32, Issue 3, Page 359-369, April 2026.
In the present study, the effects of psyllium gum/sodium-alginate (PG/SA) coatings incorporated withHeracleum persicumessential oil (HEO) and copper oxide nanoparticles (CuO NPs) on various properties of silver carp fillets were investigated and ...
In the present study, the effects of psyllium gum/sodium-alginate (PG/SA) coatings incorporated withHeracleum persicumessential oil (HEO) and copper oxide nanoparticles (CuO NPs) on various properties of silver carp fillets were investigated and ...