Polysaccharide-based films: from packaging materials to functional food
Author:
Funder
Ministry of Science and Higher Education of the Russian Federation
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-022-05595-x.pdf
Reference75 articles.
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2. Aditya A, Kingwascharapong P, Putri L (2022) The antifungal effect against Penicillium italicum and characterization of fruit coating from chitosan/ZnO nanoparticle/Indonesian sandalwood essential oil composites. Food Packag Shelf Life 32:100849. https://doi.org/10.1016/j.fpsl.2022.100849
3. Akopova TA, Demina TS, Khavpachev MA, Popyrina TN, Grachev AV, Ivanov PL, Zelenetskii AN (2021) Hydrophobic modification of chitosan via reactive solvent-free extrusion. Polymers 13(16):2807. https://doi.org/10.3390/polym13162807
4. Alparslan Y, Baygar T (2017) Effect of chitosan ailm coating combined with orange peel essential oil on the shelf life of deepwater pink shrimp. Food Bioprocess Technol 10(5):842–853. https://doi.org/10.1007/s11947-017-1862-y
5. Arfat YA, Ejaz M, Jacob H, Ahmed J (2017) Deciphering the potential of guar gum/Ag-Cu nanocomposite films as an active food packaging material. Carbohyd Polym 157:65–71. https://doi.org/10.1016/j.carbpol.2016.09.069
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