Effect of thyme essential oil and Lactococcus lactis CBM21 on the microbiota composition and quality of minimally processed lamb’s lettuce

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Siroli L, Patrignani F, Serrazanetti DI, Vernocchi P, Del Chierico F, Russo A, Torriani S, Putignani L, Gardini F, Lanciotti R Food Microbiology, 2017 ABSTRACT: The main aim of this work was to evaluate, at pilot scale in an industrial environment, the effects of the biocontrol agent Lactococcus lactis CBM21 and thyme essential oil compared to chlorine,… Read more »

Quality assessment of shrimps preserved with orange leaf essential oil incorporated gelatin

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Alparslan Y, Yapıcı HH, Metin C, Baygar T, Günlü A, Baygar T LWT – Food Science and Technology, 2016 ABSTRACT: Assessment of edible gelatin coating solution enriched with essential oil obtained from orange (Citrus sinensis (L.) Osbeck) leaves on the quality and shelf life of cold stored deep water pink shrimp (Parapenaeus longirostris Lucas 1846) was studied. Gelatin… Read more »