Incorporating oregano (Origanum vulgare L.) Essential oil onto whey protein concentrate based edible film towards sustainable active packaging
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-023-05763-7.pdf
Reference41 articles.
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2. Agudelo-Cuartas C, Granda-Restrepo D, Sobral PJA, Hernandez H, Castro W (2020) Characterization of whey protein-based films incorporated with natamycin and nanoemulsion of α-tocopherol. Heliyon. https://doi.org/10.1016/j.heliyon.2020.e03809
3. Aisha I, Abdullahi Y (2017) Development of whey protein concentrate edible membrane with cinnamon essential oil. J Adv Biol Biotechnol 11(2):1–14. https://doi.org/10.9734/jabb/2017/29136
4. Argenta AB, Scheer ADP (2020) Membrane separation processes applied to whey: a review. Food Rev Int 36(5):499–528. https://doi.org/10.1080/87559129.2019.1649694
5. Arun R, Shruthy R, Preetha R, Sreejit V (2022) Biodegradable nano composite reinforced with cellulose nano fiber from coconut industry waste for replacing synthetic plastic food packaging. Chemosphere. https://doi.org/10.1016/j.chemosphere.2021.132786
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