Comparison of coating and nano-coating of chitosan- Lepidium sativum seed gum composites on quality and shelf life of beef-Reference-Cited by-同舟云学术

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Comparison of coating and nano-coating of chitosan- Lepidium sativum seed gum composites on quality and shelf life of beef

Published:2020-09-10 Issue:1 Volume:15 Page:341-352
ISSN:2193-4126
Container-title:Journal of Food Measurement and Characterization
language:en
Short-container-title:Food Measure

Author:

Esmaeili Mahroo,Ariaii Peiman^ORCID,Nasiraie Leila Roozbeh,Pour Maryam Yousef

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science

Link

https://link.springer.com/content/pdf/10.1007/s11694-020-00643-6.pdf

Reference39 articles.

1. J.H. Han, Edible films and coatings: a review, in Innovations in food packaging, 2nd edn., ed. by J.H. Han (Acadmic Press, San Diego, 2014), pp. 213–255

2. A. Mohammadi Nafchi, A. Olfat, M. Bagheri et al., Preparation and characterization of a novel edible film based on Alyssum homolocarpum seed gum. J. Food Sci. Technol. 54, 1703–1710 (2017)

3. S.S. Rashidaie Abandansarie, P. Ariaii, M. Charmchian Langerodi, Effects of encapsulated rosemaryextract on oxidative and microbiological stability of beefmeat during refrigerated storage. Food Sci. Nutr. 7, 3969–3978 (2019)

4. F. Valipour Kootenaie, P. Ariaii, D. Khademi Shurmasti, M. Nemati, Effect of chitosan edible coating enriched with eucalyptus essential oil and α-tocopherol on silver carp fillets quality during refrigerated storage. J. Food Saf. 37(1), e12295 (2017)

5. A.S. Zargari, Medicinal Plants, vol. 4, 6th edn. (University of Tehran Publications, Tehran, 1997)

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