English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

The effect of edible coating combining whey protein isolate (WPI) with Propolis/β-cyclodextrin (βCD) emulsion on quality of sea bass  (Dicentrarchus labrax)  fillets during 16 days of cold storage at 4°C was investigated. coatings reduced pH value and weight loss. The TVB-N and TBA values of WPI-βCD-Propolis coated samples were significantly ( p  &lt; .05) lower than those of control and WPI-βCD coated samples. WPI-βCD-Propolis coatings were very effective in inhibiting bacterial growth and they prolonged the shelf life of sea bass fillets by 8 days. The color, odor, and texture scores of the WPI-βCD-Propolis treated samples were significantly higher than that of control samples and WPI-βCD samples ( p  &lt; .05).

Effects of Whey Protein Coating Incorporated with Propolis-β-Cyclodextrin Emulsion on Quality of Refrigerated Sea Bass Fillets (Dicentrarchus labrax)