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Year 2021, Volume 5, Issue 1, 95 - 104, 26.06.2021

Abstract

References

  • Adebowale B. A., Dongo L. N., Jayeola C. O. & Orisajo, S. B. 2008. Comparative quality assessment of fish (Clarias gariepnius) smoked with cocoa pod husk and three other different smoking materials, Journal of Food Technology, 6, 5-8.
  • Ahari H. 2017. The Use of Innovative Nanoemulsions and Nano-Silver Composites Packaging for anti-bacterial properties: An article review, Iranian Journal of Aquatic Animal Health, 3(1), 61-73.
  • Ahmed K., Li Y., McClements D. J. & Xiao, H. 2012. Nanoemulsion - and emulsionbased delivery systems for curcumin: Encapsulation and release properties, Food Chemistry, 132(2), 799-807.
  • AMEC. 2003. Management of wastes from Atlantic seafood processing operations, AMEC Earth and Environmental Limited, Dartmouth, Nova Scotia, Canada.
  • Angel Robles-Garcia M., Rodriguez-Felix F., Marquez-Rios E., Antonio Aguilar J., Barrera-Rodriguez A., Aguilar J. & Lizette Del-Toro-Sanchez, C. 2016. Applications of nanotechnology in the agriculture, food, and pharmaceuticals, Journal of Nanoscience and Nanotechnology, 16(8), 8188-8207.
  • Baird-Parker T. C. 2000. The Production of Microbiologically Safe and Stable Foods. In: The Microbiological Safety and Quality of Food, Lund B. M. & Baird-Parker T.C. (Eds.). Aspen Publishers Inc., Gaithersburg, MD., USA, Pp. 3-18.
  • Barani S., Ahari H. & Bazgir, S. 2018. Increasing the shelf life of pikeperch (Sander lucioperca) fillets affected by low-density polyethylene / Ag / Ti O 2 nanocomposites experimentally produced by sol-gel and melt- mixing methods, International Journal of Food Properties, 21(1), 1923-1936.
  • Bate E.C. & Bendall, J. R. 2010. Changes in fish muscle after death, British Medical Bulletin, (12), 2305.
  • Berkel B. M., Boogaard B. V. & Heijnen, C. 2004. Preservation of Fish and Meat, Agromisa Foundation, Wageningen, The Netherlands, ISBN: 90-72746-01-9 pp: 78-80.
  • Bradley M. A., Prescott S. W., Schoonbrood H., Landfester K. & Grieser, F. 2005. Miniemulsion copolymerization of methyl methacrylate and butyl acrylate by ultrasonic initiation, Macromolecules, 38, 6346–6351.
  • Bremner H. A. 2000. Towards practical definition of quality for food science, Critical Reviews in food science and nutrition, 40(1), 83-90.
  • Burt J. R. 2003. Hypoxanthine a biochemical index of fish quality, Process Biochemistry, 11(10), 23-25.
  • Campos A. C., Losada V., Rodriguez O., Aubourg S. P. & Barros-Velazquez, J. 2006. Evaluation of an ozone-slurry ice combined refrigeration system for the storage of farmed turbot (Psetta maxima), Food Chemistry, 97, 223–230.
  • Chaudhry Q., Scotter M., Blackburn J., Ross B., Boxall A., Castle L., Aitken R. & Watkins, R. 2008. Applications and implications of nanotechnologies for the food sector, Food Additives and Contaminants, 25, 241–258.
  • Church N. 1998. MAP fish and crustaceans-sensory enhancement, Food Science and Technology Today, 12, 73–83.
  • Clucas I. J. & Ward, A. R. 1996. Post-Harvest Fisheries Development: A Guide to Handling, Preservation, Processing and Quality, Natural Resources Institute, Chatham Maritime, Kent, UK.
  • Dondo A. C., Nachtman C., Doglione L., Rosso A. & Genetti, A. 1992. Foods: Their preservation by combined use of refrigeration and ozone, Ingegneria Alimentare le Conserve Animali, 8, 16–25.
  • Eyo E. E. 2002. Fish Processing and Utilisation. Paper Presented at the National Workshop on Fish Processing, Preservation, Marketing and Utilistion, New Bussa, pp, 4-5
  • FAO Fisheries and Aquaculture. 2008. Globalisation and Fisheries: Proceedings of an OECD-FAO Workshop Organization for Economic Co-operation and Development, OECD Publishing, p.56.
  • FAO. 2005. Post-harvest changes in fish. In: FAO Fisheries and Aquaculture Department, Food and Agriculture Organization, Rome, Italy.
  • Qian C. & McClements, D. J. 2011. Formation of nanoemulsions stabilized by model food-grade emulsifiers using high-pressure homogenization: Factors affecting particle size, Food Hydrocolloids, 25(5), 1000-1008.
  • Oehlke K., Adamiuk M., Behsnilian D., Graef V., Mayer-Miebach E., Walz E. & Greiner, R. 2014. Potential bioavailability enhancement of bioactive compounds using food-grade engineered nanomaterials: A review of the existing evidence, Food & Function, 5(7), 1341-1359.
  • Ganachaud F. & Katz, J. L. 2005. Nanoparticles and nanocapsules created using the ouzo effect: Spontaneous emulsification as an alternative to ultrasonic and high-shear devices, Chemphyschem, 6, 209–216.
  • Gharibzahedi S. M. T., Mousavi S. M. Hamedi M. & Ghasemlou, M. 2012. Response surface modeling for optimization of formulation variables and physical stability assessment of walnut oil-in-water beverage emulsions, Food Hydrocolloids, 26(1), 293-301.
  • Gopakumar K. 2000. Enzymes and Enzyme products as Quality Indices. Seafood Enzymes, Harrd N.F and Simpspn, B.K., (Eds). Marcel Dekker, Inc. New York, Basel, U.S.A, pp 337-363.
  • Gupta A., Eral H. B., Hatton T. A. & Doyle, P. S. 2016. Nanoemulsions: Formation, properties and applications, Soft Matter, 12(11), 2826-2841.
  • Hernandez-Fuentes A. D., Trapala-Islas A., Gallegos-Vasquez C., Campos-Montiel R. G., Pinedo-Espinoza J. M. & Guzman Maldonado, S. H. 2015. Physicochemical variability and nutritional and functional characteristics of xoconostles (opuntia spp.) accessions from mexico, Fruits, 70(2), 109-116.
  • Hobbs G. 1991. Fish: Microbiological spoilage and safety, Food Science & Technology Today, 5, 166–173.
  • Idachaba F. S. 2001. The Nigerian Food Problem. of processed fish and had varied sources of proteins, Journal of Agriculture Science and Technology, 1(1), 5- 16.
  • Jafari S. M., Assadpoor E., He Y. & Bhandari, B. 2008. Re-coalescence of emulsion droplets during high-energy emulsication, Food Hydrocolloids, 22(7), 1191-1202.
  • Jin W., Xu W., Liang H., Li Y., Liu S. & Li, B. 2016. 1-nanoemulsions for food: Properties, production, characterization, and applications, In A. M. Grumezescu (Ed.), Emulsions, pp. 1-36.
  • Kentish S., Wooster T. J., Ashokkumar M., Balachandran S., Mawson R. & Simons, L. 2008. The use of ultrasonics for nanoemulsion preparation nnov, Food Science in Emerging Technology, 92, 170–175.
  • Kim T. J., Silva J. L., Chamul R. S. & Chen, T. C. 2000. Influence of ozone, hydrogen peroxide or salt on microbial profile, TBARS and color of channel catfish fillets, Journal of Food Science, 65, 1210–1213.
  • Lacroix M. & Ouattara, B. 2000. Combined industrial processes with irradiation to assure innocuity and preservation of food products, Food Research International, 33, 719-724.
  • Leistner L. & Gould, G. W. 2002. Hurdle technologies: combination treatments for food stability, safety, and quality Springer, p.334.
  • Lima Dos Santos C. A. M., James D. & Teutscher, F. 2011. Guidelines for chilled fish storage experiments, FAO Fisheries Technical paper, No 210, FAO, Rome.
  • Lovelyn C. & Attama, A. A. 2011. Current state of nanoemulsions in drug delivery. J. Biomater, Nanobiotechnology, 2, 626–639.
  • Lu W., Kelly A. L. & Miao, S. 2016. Emulsion-based encapsulation and delivery systems for polyphenols, Trends in Food Science and Technology, 47, 1-9.
  • Mason T. G., Wilking J. N., Meleson K., Chang C. B. & Graves, S. M. 2006. Nanoemulsions: Formation, structure, and physical properties, Journal of Physics- condensed Matter, 18(41), R635-R666.
  • McClements D. J. & Jafari, S. M. 2018. Chapter 1 - General Aspects of Nanoemulsions and Their Formulation. In S. M. Jafari & D. J. McClements (Eds.), Nanoemulsions (pp. 3-20): Academic Press.
  • McClements D. J. 2010. Emulsion design to improve the delivery of functional lipophilic components. In M. Doyle & T. Klaenhammer (Eds.), Annual review of food science and technology, vol 1 (Vol. 1, pp. 241{269), Annual Review of Food Science and Technology.
  • McClements D. J. 2012. Nanoemulsions versus microemulsions: Terminology, di_erences, and similarities, Soft matter, 8 (6), 1719-1729.
  • McClements D. J. 2015. Food emulsions: Principles, practices, and techniques, third edition. CRC Press.
  • McClements D. J. & Rao, J. 2011. Foodgrade nanoemulsions: Formulation, fabrication, properties, performance, biological fate, and potential toxicity, Critical Reviews in Food Science and Nutrition, 51(4), 285-330.
  • McClements D. J., Decker E. A. & Weiss, J. 2007. Emulsion-based delivery systems for lipophilic bioactive components, Journal of Food Science, 72(8), R109–R124.
  • Silva E. K., Rosa M. T. M. & Meireles, M. A. A. 2015. Ultrasound-assisted formation of emulsions stabilized by biopolymers, Current Opinion in Food Science, 5, 50-59.
  • Yang Y., Leser M. E., Sher A. A. & McClements, D. J. 2013. Formation and stability of emulsions using a natural small molecule surfactant: Quillaja saponin (qnaturale (r)), Food Hydrocolloids, 30(2), 589-596.
  • Ostertag F., Weiss J. & McClements, D. J. 2012. Low-energy formation of edible nanoemulsions: factors influencing droplet size produced by emulsion phase inversion, Journal of colloid and interface science, 388(1), 95-102.
  • Pimentel-Gonzalez D. J., Aguilar-Garcia M. E., Aguirre-Alvarez G., Salcedo-Hernandez R., Guevara-Arauza J. C. & Campos- Montiel, R. G. 2015. The process and maturation stability of chihuahua cheese with antioxidants in multiple emulsions, Journal of Food Processing and Preservation, 39(6), 1027-1035.
  • Putro S. 2005. Better on board handling of oil sardines in the Bali Strait using chilled sea water, Infofish Marketing Digest, 86(1), 33-35.
  • Raj A. A. S., Ragavi J., Rubila S., Tirouthchelvamae D. & Ranganathan, T. V. 2013. Recent trends in nanotechnology applications in foods, International Journal of Educational Research & Technology, 2(10), 956-961.
  • Ranjan S., Dasgupta N., Ramalingam C. & Kumar, A. 2017. Nanotechnology in nutraceuticals production to consumption, In S. Sen & Y. Pathak (Eds.), (Chap. Nanoemulsions in Food Science and Nutrition, pp. 147-152.
  • Salvia-Trujillo L., Soliva-Fortuny R., Rojas- Graü M. A., McClements D. J. & Martín-Belloso, O. 2017. Edible nanoemulsions as carriers of active ingredients, A review. Annual review of food science and technology, 8, 439-466.
  • Shah P., Bhalodia D. & Shelat, P. 2010. Nanoemulsion: A pharmaceutical review, Systematic Reviews in Pharmacy, 1.
  • Shinoda K. & Saito, H. 1969. The stability of O/W type emulsions as function of temperature and the HLB of emulsifiers: The emulsification by PIT-method. J. Colloid, Interface Science, 30, 258–263.
  • Singham P., Birwal P. & Yadav, B. K. 2015. Importance of objective and subjective measurement of food quality and their inter-relationship, Journal of Food Processing and Technology, 6(9), 1.
  • Solans C., Izquierdo P., Nolla J., Azemar N. & Garcia-Celma, M. J. 2005. Nano-emulsions, Current opinion in colloid & interface science, 10, 102-110.
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Nano-emulsions: A Novel Approach in Seafood Preservation

Year 2021, Volume 5, Issue 1, 95 - 104, 26.06.2021

Abstract

Seafood industry has become progressively growing worldwide with fish being the most demanded as it is a rich source of many nutrients including proteins, vitamins and carbohydrates. Fish usually undergo spoilage due to microbial, oxidative, enzymatic and chemical activities. Fish is highly perishable and if not handled properly, its sensory attributes, quality and freshness will be affected. Preservation of fish is mandatory so to assure quality and to extend shelf life. Besides traditional preservation methods including chilling, freezing, drying, salting, smoking, some new methods have also been introduced for preservation that includes, modified atmospheric packaging, irradiation, ozone technology and nano-emulsion. Nano-emulsion is the latest innovation that is being used for preservation to improve food properties such as taste, odour, texture and quality. The advancement in the research showed the several benefits of nano-emulsions for the usage of bioactive and antimicrobial substances due to its minute size ranges and volume to the surface ratio that can increase the ability of digestion and durability of these emulsions. Therefore, it was objected to discuss the application of nano-emulsion as a novel preservation technology in seafood.

References

  • Adebowale B. A., Dongo L. N., Jayeola C. O. & Orisajo, S. B. 2008. Comparative quality assessment of fish (Clarias gariepnius) smoked with cocoa pod husk and three other different smoking materials, Journal of Food Technology, 6, 5-8.
  • Ahari H. 2017. The Use of Innovative Nanoemulsions and Nano-Silver Composites Packaging for anti-bacterial properties: An article review, Iranian Journal of Aquatic Animal Health, 3(1), 61-73.
  • Ahmed K., Li Y., McClements D. J. & Xiao, H. 2012. Nanoemulsion - and emulsionbased delivery systems for curcumin: Encapsulation and release properties, Food Chemistry, 132(2), 799-807.
  • AMEC. 2003. Management of wastes from Atlantic seafood processing operations, AMEC Earth and Environmental Limited, Dartmouth, Nova Scotia, Canada.
  • Angel Robles-Garcia M., Rodriguez-Felix F., Marquez-Rios E., Antonio Aguilar J., Barrera-Rodriguez A., Aguilar J. & Lizette Del-Toro-Sanchez, C. 2016. Applications of nanotechnology in the agriculture, food, and pharmaceuticals, Journal of Nanoscience and Nanotechnology, 16(8), 8188-8207.
  • Baird-Parker T. C. 2000. The Production of Microbiologically Safe and Stable Foods. In: The Microbiological Safety and Quality of Food, Lund B. M. & Baird-Parker T.C. (Eds.). Aspen Publishers Inc., Gaithersburg, MD., USA, Pp. 3-18.
  • Barani S., Ahari H. & Bazgir, S. 2018. Increasing the shelf life of pikeperch (Sander lucioperca) fillets affected by low-density polyethylene / Ag / Ti O 2 nanocomposites experimentally produced by sol-gel and melt- mixing methods, International Journal of Food Properties, 21(1), 1923-1936.
  • Bate E.C. & Bendall, J. R. 2010. Changes in fish muscle after death, British Medical Bulletin, (12), 2305.
  • Berkel B. M., Boogaard B. V. & Heijnen, C. 2004. Preservation of Fish and Meat, Agromisa Foundation, Wageningen, The Netherlands, ISBN: 90-72746-01-9 pp: 78-80.
  • Bradley M. A., Prescott S. W., Schoonbrood H., Landfester K. & Grieser, F. 2005. Miniemulsion copolymerization of methyl methacrylate and butyl acrylate by ultrasonic initiation, Macromolecules, 38, 6346–6351.
  • Bremner H. A. 2000. Towards practical definition of quality for food science, Critical Reviews in food science and nutrition, 40(1), 83-90.
  • Burt J. R. 2003. Hypoxanthine a biochemical index of fish quality, Process Biochemistry, 11(10), 23-25.
  • Campos A. C., Losada V., Rodriguez O., Aubourg S. P. & Barros-Velazquez, J. 2006. Evaluation of an ozone-slurry ice combined refrigeration system for the storage of farmed turbot (Psetta maxima), Food Chemistry, 97, 223–230.
  • Chaudhry Q., Scotter M., Blackburn J., Ross B., Boxall A., Castle L., Aitken R. & Watkins, R. 2008. Applications and implications of nanotechnologies for the food sector, Food Additives and Contaminants, 25, 241–258.
  • Church N. 1998. MAP fish and crustaceans-sensory enhancement, Food Science and Technology Today, 12, 73–83.
  • Clucas I. J. & Ward, A. R. 1996. Post-Harvest Fisheries Development: A Guide to Handling, Preservation, Processing and Quality, Natural Resources Institute, Chatham Maritime, Kent, UK.
  • Dondo A. C., Nachtman C., Doglione L., Rosso A. & Genetti, A. 1992. Foods: Their preservation by combined use of refrigeration and ozone, Ingegneria Alimentare le Conserve Animali, 8, 16–25.
  • Eyo E. E. 2002. Fish Processing and Utilisation. Paper Presented at the National Workshop on Fish Processing, Preservation, Marketing and Utilistion, New Bussa, pp, 4-5
  • FAO Fisheries and Aquaculture. 2008. Globalisation and Fisheries: Proceedings of an OECD-FAO Workshop Organization for Economic Co-operation and Development, OECD Publishing, p.56.
  • FAO. 2005. Post-harvest changes in fish. In: FAO Fisheries and Aquaculture Department, Food and Agriculture Organization, Rome, Italy.
  • Qian C. & McClements, D. J. 2011. Formation of nanoemulsions stabilized by model food-grade emulsifiers using high-pressure homogenization: Factors affecting particle size, Food Hydrocolloids, 25(5), 1000-1008.
  • Oehlke K., Adamiuk M., Behsnilian D., Graef V., Mayer-Miebach E., Walz E. & Greiner, R. 2014. Potential bioavailability enhancement of bioactive compounds using food-grade engineered nanomaterials: A review of the existing evidence, Food & Function, 5(7), 1341-1359.
  • Ganachaud F. & Katz, J. L. 2005. Nanoparticles and nanocapsules created using the ouzo effect: Spontaneous emulsification as an alternative to ultrasonic and high-shear devices, Chemphyschem, 6, 209–216.
  • Gharibzahedi S. M. T., Mousavi S. M. Hamedi M. & Ghasemlou, M. 2012. Response surface modeling for optimization of formulation variables and physical stability assessment of walnut oil-in-water beverage emulsions, Food Hydrocolloids, 26(1), 293-301.
  • Gopakumar K. 2000. Enzymes and Enzyme products as Quality Indices. Seafood Enzymes, Harrd N.F and Simpspn, B.K., (Eds). Marcel Dekker, Inc. New York, Basel, U.S.A, pp 337-363.
  • Gupta A., Eral H. B., Hatton T. A. & Doyle, P. S. 2016. Nanoemulsions: Formation, properties and applications, Soft Matter, 12(11), 2826-2841.
  • Hernandez-Fuentes A. D., Trapala-Islas A., Gallegos-Vasquez C., Campos-Montiel R. G., Pinedo-Espinoza J. M. & Guzman Maldonado, S. H. 2015. Physicochemical variability and nutritional and functional characteristics of xoconostles (opuntia spp.) accessions from mexico, Fruits, 70(2), 109-116.
  • Hobbs G. 1991. Fish: Microbiological spoilage and safety, Food Science & Technology Today, 5, 166–173.
  • Idachaba F. S. 2001. The Nigerian Food Problem. of processed fish and had varied sources of proteins, Journal of Agriculture Science and Technology, 1(1), 5- 16.
  • Jafari S. M., Assadpoor E., He Y. & Bhandari, B. 2008. Re-coalescence of emulsion droplets during high-energy emulsication, Food Hydrocolloids, 22(7), 1191-1202.
  • Jin W., Xu W., Liang H., Li Y., Liu S. & Li, B. 2016. 1-nanoemulsions for food: Properties, production, characterization, and applications, In A. M. Grumezescu (Ed.), Emulsions, pp. 1-36.
  • Kentish S., Wooster T. J., Ashokkumar M., Balachandran S., Mawson R. & Simons, L. 2008. The use of ultrasonics for nanoemulsion preparation nnov, Food Science in Emerging Technology, 92, 170–175.
  • Kim T. J., Silva J. L., Chamul R. S. & Chen, T. C. 2000. Influence of ozone, hydrogen peroxide or salt on microbial profile, TBARS and color of channel catfish fillets, Journal of Food Science, 65, 1210–1213.
  • Lacroix M. & Ouattara, B. 2000. Combined industrial processes with irradiation to assure innocuity and preservation of food products, Food Research International, 33, 719-724.
  • Leistner L. & Gould, G. W. 2002. Hurdle technologies: combination treatments for food stability, safety, and quality Springer, p.334.
  • Lima Dos Santos C. A. M., James D. & Teutscher, F. 2011. Guidelines for chilled fish storage experiments, FAO Fisheries Technical paper, No 210, FAO, Rome.
  • Lovelyn C. & Attama, A. A. 2011. Current state of nanoemulsions in drug delivery. J. Biomater, Nanobiotechnology, 2, 626–639.
  • Lu W., Kelly A. L. & Miao, S. 2016. Emulsion-based encapsulation and delivery systems for polyphenols, Trends in Food Science and Technology, 47, 1-9.
  • Mason T. G., Wilking J. N., Meleson K., Chang C. B. & Graves, S. M. 2006. Nanoemulsions: Formation, structure, and physical properties, Journal of Physics- condensed Matter, 18(41), R635-R666.
  • McClements D. J. & Jafari, S. M. 2018. Chapter 1 - General Aspects of Nanoemulsions and Their Formulation. In S. M. Jafari & D. J. McClements (Eds.), Nanoemulsions (pp. 3-20): Academic Press.
  • McClements D. J. 2010. Emulsion design to improve the delivery of functional lipophilic components. In M. Doyle & T. Klaenhammer (Eds.), Annual review of food science and technology, vol 1 (Vol. 1, pp. 241{269), Annual Review of Food Science and Technology.
  • McClements D. J. 2012. Nanoemulsions versus microemulsions: Terminology, di_erences, and similarities, Soft matter, 8 (6), 1719-1729.
  • McClements D. J. 2015. Food emulsions: Principles, practices, and techniques, third edition. CRC Press.
  • McClements D. J. & Rao, J. 2011. Foodgrade nanoemulsions: Formulation, fabrication, properties, performance, biological fate, and potential toxicity, Critical Reviews in Food Science and Nutrition, 51(4), 285-330.
  • McClements D. J., Decker E. A. & Weiss, J. 2007. Emulsion-based delivery systems for lipophilic bioactive components, Journal of Food Science, 72(8), R109–R124.
  • Silva E. K., Rosa M. T. M. & Meireles, M. A. A. 2015. Ultrasound-assisted formation of emulsions stabilized by biopolymers, Current Opinion in Food Science, 5, 50-59.
  • Yang Y., Leser M. E., Sher A. A. & McClements, D. J. 2013. Formation and stability of emulsions using a natural small molecule surfactant: Quillaja saponin (qnaturale (r)), Food Hydrocolloids, 30(2), 589-596.
  • Ostertag F., Weiss J. & McClements, D. J. 2012. Low-energy formation of edible nanoemulsions: factors influencing droplet size produced by emulsion phase inversion, Journal of colloid and interface science, 388(1), 95-102.
  • Pimentel-Gonzalez D. J., Aguilar-Garcia M. E., Aguirre-Alvarez G., Salcedo-Hernandez R., Guevara-Arauza J. C. & Campos- Montiel, R. G. 2015. The process and maturation stability of chihuahua cheese with antioxidants in multiple emulsions, Journal of Food Processing and Preservation, 39(6), 1027-1035.
  • Putro S. 2005. Better on board handling of oil sardines in the Bali Strait using chilled sea water, Infofish Marketing Digest, 86(1), 33-35.
  • Raj A. A. S., Ragavi J., Rubila S., Tirouthchelvamae D. & Ranganathan, T. V. 2013. Recent trends in nanotechnology applications in foods, International Journal of Educational Research & Technology, 2(10), 956-961.
  • Ranjan S., Dasgupta N., Ramalingam C. & Kumar, A. 2017. Nanotechnology in nutraceuticals production to consumption, In S. Sen & Y. Pathak (Eds.), (Chap. Nanoemulsions in Food Science and Nutrition, pp. 147-152.
  • Salvia-Trujillo L., Soliva-Fortuny R., Rojas- Graü M. A., McClements D. J. & Martín-Belloso, O. 2017. Edible nanoemulsions as carriers of active ingredients, A review. Annual review of food science and technology, 8, 439-466.
  • Shah P., Bhalodia D. & Shelat, P. 2010. Nanoemulsion: A pharmaceutical review, Systematic Reviews in Pharmacy, 1.
  • Shinoda K. & Saito, H. 1969. The stability of O/W type emulsions as function of temperature and the HLB of emulsifiers: The emulsification by PIT-method. J. Colloid, Interface Science, 30, 258–263.
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Details

Primary Language English
Subjects Food Science and Technology
Journal Section Article
Authors

Maham ZAHİD> (Primary Author)
NİĞDE ÖMER HALİSDEMİR ÜNİVERSİTESİ
Türkiye


İlknur BAĞDATLI>
Nigde Ömer Halisdemir Üniversitesi
0000-0002-9701-0824
Türkiye

Publication Date June 26, 2021
Published in Issue Year 2021, Volume 5, Issue 1

Cite

Bibtex @review { ejfst868179, journal = {Eurasian Journal of Food Science and Technology}, eissn = {2667-4890}, address = {Nevşehir Hacı Bektaş Veli Üniversitesi Mühendislik Mimarlık Fakültesi Biyosistem Mühendisliği Bölümü, Nevşehir}, publisher = {İlknur BAĞDATLI}, year = {2021}, volume = {5}, number = {1}, pages = {95 - 104}, title = {Nano-emulsions: A Novel Approach in Seafood Preservation}, key = {cite}, author = {Zahid, Maham and Bağdatlı, İlknur} }
APA Zahid, M. & Bağdatlı, İ. (2021). Nano-emulsions: A Novel Approach in Seafood Preservation . Eurasian Journal of Food Science and Technology , Volume 5 Issue 1 , 95-104 . Retrieved from https://dergipark.org.tr/en/pub/ejfst/issue/63044/868179
MLA Zahid, M. , Bağdatlı, İ. "Nano-emulsions: A Novel Approach in Seafood Preservation" . Eurasian Journal of Food Science and Technology 5 (2021 ): 95-104 <https://dergipark.org.tr/en/pub/ejfst/issue/63044/868179>
Chicago Zahid, M. , Bağdatlı, İ. "Nano-emulsions: A Novel Approach in Seafood Preservation". Eurasian Journal of Food Science and Technology 5 (2021 ): 95-104
RIS TY - JOUR T1 - Nano-emulsions: A Novel Approach in Seafood Preservation AU - MahamZahid, İlknurBağdatlı Y1 - 2021 PY - 2021 N1 - DO - T2 - Eurasian Journal of Food Science and Technology JF - Journal JO - JOR SP - 95 EP - 104 VL - 5 IS - 1 SN - -2667-4890 M3 - UR - Y2 - 2021 ER -
EndNote %0 Eurasian Journal of Food Science and Technology Nano-emulsions: A Novel Approach in Seafood Preservation %A Maham Zahid , İlknur Bağdatlı %T Nano-emulsions: A Novel Approach in Seafood Preservation %D 2021 %J Eurasian Journal of Food Science and Technology %P -2667-4890 %V 5 %N 1 %R %U
ISNAD Zahid, Maham , Bağdatlı, İlknur . "Nano-emulsions: A Novel Approach in Seafood Preservation". Eurasian Journal of Food Science and Technology 5 / 1 (June 2021): 95-104 .
AMA Zahid M. , Bağdatlı İ. Nano-emulsions: A Novel Approach in Seafood Preservation. EJFST. 2021; 5(1): 95-104.
Vancouver Zahid M. , Bağdatlı İ. Nano-emulsions: A Novel Approach in Seafood Preservation. Eurasian Journal of Food Science and Technology. 2021; 5(1): 95-104.
IEEE M. Zahid and İ. Bağdatlı , "Nano-emulsions: A Novel Approach in Seafood Preservation", Eurasian Journal of Food Science and Technology, vol. 5, no. 1, pp. 95-104, Jun. 2021

Eurasian Journal of Food Science and Technology (EJFST)   e-ISSN: 2667-4890   Web: https://dergipark.org.tr/en/pub/ejfst   e-mail: foodsciencejournal@gmail.com