Release of Active Agents from Food Packaging Materials
Author:
Publisher
Springer US
Link
https://link.springer.com/content/pdf/10.1007/978-1-0716-3613-8_18
Reference29 articles.
1. Vermeiren L, Devlieghere F, VanBeen M et al (2000) Development in the active packaging of foods. J Food Technol Africa 5:6–13
2. Almasi H, Jahanbakhsh Oskouie M, Saleh A (2020) A review on techniques utilized for design of controlled release food active packaging. Crit Rev Food Sci Nutr 0:1–21
3. Dos Pires ACS, De Soares NFF, De Andrade NJ et al (2008) Development and evaluation of active packaging for sliced mozzarella preservation. Packag Technol Sci 21:375–383
4. De Souza AC, Dias AMA, Sousa HC et al (2014) Impregnation of cinnamaldehyde into cassava starch biocomposite films using supercritical fluid technology for the development of food active packaging. Carbohydr Polym 102:830–837
5. Bierhalz ACK, Da Silva MA, De Sousa HC et al (2013) Influence of natamycin loading methods on the physical characteristics of alginate active films. J Supercrit Fluids 76:74–82
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