Application of Releasing Systems in Active Packaging for Dairy Products
Author:
Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-030-90299-5_12
Reference49 articles.
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2. Artiga-Artigas M, Acevedo-Fani A, Martín-Belloso O. Improving the shelf life of low-fat cut cheese using nanoemulsion-based edible coatings containing oregano essential oil and mandarin fiber. Food Control. 2017;76:1–12. https://doi.org/10.1016/j.foodcont.2017.01.001
3. Asdagh A, Pirsa S. Bacterial and oxidative control of local butter with smart/active film based on pectin/nanoclay/Carum copticum essential oils/β-carotene. Int J Biol Macromol. 2020;165:156–68. https://doi.org/10.1016/j.ijbiomac.2020.09.192
4. Bevilacqua A, Speranza B, Perricone M, Sinigaglia M, Corbo MR. Bioactivity of essential oils towards fungi and bacteria. Essent Oils Food Process Chem Safety Appl. 2017:231–46. https://doi.org/10.1002/9781119149392.ch7
5. Ceylan Z, Kutlu N, Meral R, Ekin MM, Kose YE. Protective effect of grape seed oil-loaded nanofibers: limitation of microbial growth and lipid oxidation in kashar cheese and fish meat samples. Food Biosci. 2021;42(March):101076. https://doi.org/10.1016/j.fbio.2021.101076
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