Natural phenolic compound coated oxygen scavenging active polyolefin film for preserving quality of fish cake
Author:
Publisher
Springer Science and Business Media LLC
Subject
Renewable Energy, Sustainability and the Environment
Link
https://link.springer.com/content/pdf/10.1007/s13399-022-02678-9.pdf
Reference44 articles.
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3. Bolumar T, LaPeña D, Skibsted LH, Orlien V (2016) Rosemary and oxygen scavenger in active packaging for prevention of high-pressure induced lipid oxidation in pork patties. Food Packag Shelf Life 7:26–33
4. Singh S, Gaikwad KK, Lee YS (2019) Development and application of a pyrogallic acid-based oxygen scavenging packaging system for shelf life extension of peeled garlic. Sci Hortic (Amsterdam) 256:108548
5. Tanwar R, Gupta V, Kumar P et al (2021) Development and characterization of PVA-starch incorporated with coconut shell extract and sepiolite clay as an antioxidant film for active food packaging applications. Int J Biol Macromol 185:451–461. https://doi.org/10.1016/J.IJBIOMAC.2021.06.179
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