Effect of Vicia villosa protein isolate-based edible coating incorporated with ZnO nanoparticles on the shelf-life of chicken breast meat during cold storage
In this study, Vicia villosa protein isolate (VVPI), with a high and valuable protein source, was used to create an edible coating containing ZnO nanoparticles (ZnO NPs) to investigate the effect of active coating on the quality of chicken breast fillets during refrigerated storage. The results show...
Main Authors: | , , , , , , , |
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Format: | Article |
Language: | English |
Published: |
Elsevier
2024-06-01
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Series: | Food Hydrocolloids for Health |
Subjects: | |
Online Access: | http://www.sciencedirect.com/science/article/pii/S2667025924000013 |