0000000000374854

AUTHOR

Yesim Ozogul

showing 1 related works from this author

Use of Spectroscopic Techniques to Monitor Changes in Food Quality during Application of Natural Preservatives: A Review

2020

Publisher's version (útgefin grein)

PreservativeantioxidantPhysiologyClinical Biochemistryedible filmsReview01 natural sciencesBiochemistryRamanmedia_common2. Zero hungerPhysicsFood preservation04 agricultural and veterinary sciences040401 food scienceEdible filmsAndoxunarefniEssential oilsFlúrljómunMatvælifluorescenceAntioxidant2301 Química Analíticamedia_common.quotation_subjectessential oils ; fluorescence ; UV-Vis spectroscopy ; Fourier transform infrared ; Raman ; edible films ; shelf-life ; antioxidant ; antimicrobialShelf lifeNatural (archaeology)FluorescenceLitrófsgreining0404 agricultural biotechnologyFourier transform infrared3309.13 Conservación de AlimentosQuality (business)Molecular Biologyessential oilsShelf-lifeConsumer demand010401 analytical chemistrylcsh:RM1-9503309.90 Microbiología de AlimentosCell BiologyBiopreservationUV-Vis spectroscopy0104 chemical sciencesshelf-lifelcsh:Therapeutics. PharmacologyantimicrobialAntimicrobialBiochemical engineeringFood qualityAntioxidants
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