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Effect of thyme and oregano essential oils on the shelf life of salmon and seaweed burgers

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Effect of thyme and oregano essential oils on the shelf life of salmon and seaweed burgers

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Dolea, D.; Rizo Parraga, AM.; Fuentes López, A.; Barat Baviera, JM.; Fernández Segovia, I. (2018). Effect of thyme and oregano essential oils on the shelf life of salmon and seaweed burgers. Food Science and Technology International. 24(5):394-403. https://doi.org/10.1177/1082013218759364

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/120357

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Title: Effect of thyme and oregano essential oils on the shelf life of salmon and seaweed burgers
Author: Dolea, D. Rizo Parraga, Arancha Maria Fuentes López, Ana Barat Baviera, José Manuel Fernández Segovia, Isabel
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Embargo end date: 2019-07-01
Abstract:
[EN] The effect of different essential oils on the quality and shelf life of fish and seaweed burgers during storage was evaluated. For this purpose, thyme and oregano essential oils were selected at a concentration of ...[+]
Subjects: Algae , Antimicrobial agents , Antioxidants , Essential oils , Fish and fish products
Copyrigths: Reserva de todos los derechos
Source:
Food Science and Technology International. (issn: 1082-0132 )
DOI: 10.1177/1082013218759364
Publisher:
SAGE Publications
Publisher version: http://doi.org/10.1177/1082013218759364
Project ID:
info:eu-repo/grantAgreement/UPV//UPV-FE-2014-55/
Thanks:
The author(s) disclosed receipt of the following financial support for the research, authorship, and/or publication of this article: The experiment reported here is a part of a project financially supported by Universitat ...[+]
Type: Artículo

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