Immobilized lysozyme onto bacterial cellulose nanofibers as active and reinforcing agent of sodium caseinate based films: physical characteristics and antimicrobial activity
1. Immobilized lysozyme onto bacterial cellulose nanofibers as active and reinforcing agent of sodium caseinate based films: physical characteristics and antimicrobial activity

Pashew Bayazidi; Hadi Almasi; Behbood Purfathi

Volume 4, Issue 1 , Winter and Spring 2021, , Pages 11-18

http://dx.doi.org/10.22059/jfabe.2020.308532.1062

Abstract
  The aim of this research was to compare the effect of free and immobilized Lysozyme on the physicochemical and antimicrobial properties of sodium caseinate (SC) based active films. ...  Read More
Effect of vacuum packaging and edible coating containing black pepper seeds and turmeric extracts on shelf life extension of chicken breast fillets
2. Effect of vacuum packaging and edible coating containing black pepper seeds and turmeric extracts on shelf life extension of chicken breast fillets

Fereshteh Dalvandi; Hadi Almasi; Babak Ghanbarzadeh; Hedayat Hosseini; Nader Karimian Khosroshahi

Volume 3, Issue 1 , Winter and Spring 2020, , Pages 69-78

http://dx.doi.org/10.22059/jfabe.2020.76631

Abstract
  Poultry meat is a susceptible product for growth of spoilage and pathogenic microorganisms. The shelf life extension of raw poultry meat is a challenge in food industry. In this research, ...  Read More