1. Okiki P, and Ahmed O. Preservation of quality of table eggs using vegetable oil and shea butter. International Letters of Natural Sciences. 2017; 63: 27-33. [ DOI:10.18052/www.scipress.com/ILNS.63.27] 2. Leleu S, Messens W, De Reu K, De Preter S, Herman L, Heyndrickx M, et al. Effect of egg washing on the cuticle quality of brown and white table eggs. Journal of Food Protection. 2011; 74:1649-1654. [ DOI:10.4315/0362-028X.JFP-11-013] 3. Liu Y, Chen T, Wu Y, Lee Y, and Tan, F. Effects of egg washing and storage temperature on the quality of eggshell cuticle and eggs. Food Chemistry. 2016; 211:687-693. [ DOI:10.1016/j.foodchem.2016.05.056] 4. Xu D, Wang J, Ren D, and Wu X. Effects of chitosan coating structure and changes during storage on their egg preservation performance. Coating. 2018; 8: 317. [ DOI:10.3390/coatings8090317] 5. Oliveira GS, dos Santos VM, Rodrigues JC, and Santana AP. Conservation of the internal quality of eggs using a biodegradable coating. Poultry Science. 2020; 99:7207-7213. [ DOI:10.1016/j.psj.2020.09.057] 6. Mohammadi Sh, Ghanbarzadeh B, Soti M, Ghiasifar Sh, and Jalali SH. Application of carboxymethyl cellulose-based edible active coatings containing oleic acid and antimicrobial compounds to improve the quality and increase egg shelf life. Iranian Food Science and Technology. 2012; 8(2): 235-244 [in Persian]. 7. Nasehi B, Barzegar H, Nori M, and Jeldani Sh. Evaluation of the effect of carboxymethyl cellulose coating containing nanoclay and peppermint essential oil on egg storage properties. Iranian Journal of Biosystem Engineering. 2017; 48(2): 229-239 [in Persian]. 8. Roudashtian R, Shabani Sh, and Asadi GH. Effect of active coating with carboxymethyl cellulose and tragacanth containing cloves extract on some quality and shelf life of eggs during storage. Food Technology & Nutrition. 2021; 18(2): 121-132 [in Persian]. 9. Ghanbarzadeh B, and Almasi H. Investigating of physical properties of carboxymethyl cellulose - oleic acid composite biodegradable edible films. Journal of Food Science and Technology.2009; 6(2): 35-42 [in Persian]. 10. Mardani Kiasari M, and Khademi Shurmasti D. Effect of lemon grass (Cymbopogon citratus) extract and nanoclay in nanocomposite coating on the physicochemical and microbial properties of chicken fillets during refrigerated storage. Journal of Food Science and Technology. 2020; 106(17): 13-21 [in Persian]. [ DOI:10.52547/fsct.17.106.13] 11. Dehghan H, and Roomiani L. Antimicrobial activity of nanoclay films enriched with citrus aurantium essential oil against indicator food borne pathogens in fishery products. Iranian Journal of Nutrition Sciences and Food Technology. 2020; 14(4):103-111 [in Persian]. 12. Morshedloo MR, Ahmadi H, Pirali Hamedani M, and Yazdani D. An over review to Origanum vulgare L. and its pharmacological properties. Journal of Medicinal Plants. 2018; 17(4): 15-32 [in Persian]. 13. Mozdastan S, Ebrahimzadeh MA, and Khalili M. Comparing the impact of different extraction methods on antioxidant activities of myrtle (Myrtus communis L.). Journal of Mazandaran University of Medical Sciences. 2015; 25(127): 10-24 [in Persian]. 14. Ghanbarzadeh B, and Almasi H. Physical properties of edible emulsified based on carboxymethyl cellulose and oleic acid. International Journal of Biological Macromolecules. 2011; 48: 44-49. [ DOI:10.1016/j.ijbiomac.2010.09.014] 15. Park YS, Yoo IJ, Jeon KH, Kim HK, Chang EJ, and Oh HI. Effects of various eggshell treatments on the egg quality during storage. Asian-Australasian Journal of Animal Science. 2003; 16(8): 1224-1229. [ DOI:10.5713/ajas.2003.1224] 16. Mallmann WL, Dawsan LE, Sultzer BM, and Wright HL. Studies on microbiological methods for predicting self-life of dressed poultry. Food Technology. 1953; 7:122-125. 17. Haugh RR. A new method for determining the quality of an egg. US Egg Poultry. 1937; 39: 27-49. 18. Funk EM. Egg science and technology. In: Egg Science and Technology. WJ, Stadelman and OJ, Cotterill, eds. AVI Publishing Company, Inc., Westport, CT.1973. 19. Jones DR, Ward GE, Regmi P, and Karcher DM. Impact of egg handling and conditions during extended storage on egg quality. Poultry Science. 2018; 97:716-723. [ DOI:10.3382/ps/pex351] 20. Kopacz M, and Drazbo A. Changes in the quality of table eggs depending on storage method and time. Scientific Annals of Polish Society of Animal Production. 2018; 14(3): 37-45. [ DOI:10.5604/01.3001.0013.5084] 21. Zahed Karkaj S, Peighambardoust SJ. Physical, mechanical and antibacterial properties of nanobiocomposite films based on carboxymethyl cellulose/nanoclay. Iranian Journal of Polymer Science and Technology. 2018; 30(6): 557-572 [in Persian]. 22. Moulodi F, Alizade Khaledabad M, Mahmoudi R, and Rezazad Bari M. Chemical composition, antimicrobial and antioxidant properties of essential oil of Origanum vulgar ssp. Gracile. Journal of Babol University Medical Science.2018; 20(10): 36-44 [in Persian]. 23. Suresh PV, Raj KR, Nidheesh T, Pal GK, and Sakhare PZ. Application of chitosan for improvement of quality and shelf life of table eggs under tropical room conditions. Journal of Food Science and Technology. 2015; 52: 6345-6354. [ DOI:10.1007/s13197-015-1721-7] 24. Jo C, Ahn DU, Liu XD, Kim KH, and Nam KC. Effects of chitosan coating and storage with dry ice on the freshness and quality of eggs. Poultry Science. 2011; 90: 467-472. [ DOI:10.3382/ps.2010-00966] 25. USDA.United States standards, grades, and weight classes for shell eggs. 2000; AMS 56.210. 26. Suppakul P, Jutakorn K, and Bangchokedee Y. Efficacy of cellulose-based coating on enhancing the shelf life of fresh eggs. Journal of Food Engineering. 2010; 98: 207-213. [ DOI:10.1016/j.jfoodeng.2009.12.027] 27. Caner C, and Yuceer M. Efficacy of various protein-based coating on enhancing the shelf life of fresh eggs during storage. Poultry Science. 2015; 94: 1665-1677. [ DOI:10.3382/ps/pev102] 28. Almeida DS, Schneider AF, Yuri FM, Machado BD, and Gewehr CE. Eggshell treatment methods effect on commercial eggs quality. Ciencia Rural. 2016; 46: 336-341 [in Persian]. [ DOI:10.1590/0103-8478cr20140904] 29. Tajik H, Alabaf-Yoosofi F, and Moradi M. Effects of Edible Zein and Chitosan Coating Assimilated by Oregano Essential Oil on the Quality Parameters of Egg. Journal of Food Industry Research. 2010; 20(1): 73-90 [in Persian]. 30. Wong YC, Heralds TJ, and Hachmeister KA. Evaluation of mechanical and barrier properties of protein coatings on shell eggs. Poultry Science. 1996; 75:417-422. [ DOI:10.3382/ps.0750417]
|