Investigating active packaging based on cellulose nanofibers oxidized by TEMPO method containing hydrolyzed protein obtained from pine tree fruit on the quality of pacific white shrimp (Litopenaeus vannamei) during the storage period-Reference-Cited by-同舟云学术

Investigating active packaging based on cellulose nanofibers oxidized by TEMPO method containing hydrolyzed protein obtained from pine tree fruit on the quality of pacific white shrimp (Litopenaeus vannamei) during the storage period

Published:2023-03-09 Issue:4 Volume:17 Page:3323-3337
ISSN:2193-4126
Container-title:Journal of Food Measurement and Characterization
language:en
Short-container-title:Food Measure

Author:

Pirveisi Najmeddin,Ariaii Peiman^ORCID,Esmaeili Mahro,Ahmadi Mohammad

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/s11694-023-01843-6.pdf

Reference68 articles.

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2. S. Dehghani, S.V. Hosseini, J.M. Regenstein, Edible films and coatings in seafood preservation: a review. Food Chem. 240, 505–513 (2018)

3. J.H. Na, H.-J. Kim, H.J. Jang, S.W. Park, Oh, Shelf life extension of Pacific white shrimp (Litopenaeus vannamei) using chitosan and ε-polylysine during cold storage. Int. J. Biol. Macromol. 115, 1103–1108 (2018)

4. P. Paidari, M. Goli, E. Anari, N. Sohrabi Haghdoust, Evaluation the effects of nanosilver composites synthesized using sol–gel method on inoculated vibrio parahaemolyticus to pink shrimp. Acta Sci. Nutr. Health 3(2), 47–51 (2019)

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