The Effects of Novel Thermal and Nonthermal Technologies on the Properties of Edible Food Packaging-Reference-Cited by-同舟云学术

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The Effects of Novel Thermal and Nonthermal Technologies on the Properties of Edible Food Packaging

Published:2020-06-09 Issue:3 Volume:12 Page:333-345
ISSN:1866-7910
Container-title:Food Engineering Reviews
language:en
Short-container-title:Food Eng Rev

Author:

Beikzadeh Samira,Ghorbani Marjan,Shahbazi Nayyer,Izadi Farzaneh,Pilevar Zahra,Mortazavian Amir Mohammad

Funder

Shahid Beheshti University of Medical Sciences

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering

Link

https://link.springer.com/content/pdf/10.1007/s12393-020-09227-y.pdf

Reference101 articles.

1. Abad J, Valencia-Chamorro S, Castro A, Vasco C (2017) Studying the effect of combining two nonconventional treatments, gamma irradiation and the application of an edible coating, on the postharvest quality of tamarillo (Solanum betaceum Cav.) fruits. Food Control 72:319–323

2. Ahmadi E, Sareminezhad S, Azizi MH (2011) The effect of ultrasound treatment on some properties of methylcellulose films. Food Hydrocoll 25(5):1399–1401

3. Argyri A.A, Tassou C.C, Samaras F, Mallidis C, Chorianopoulos N (2014) Effect of high hydrostatic pressure processing on microbiological shelf-life and quality of fruits pretreated with ascorbic acid or SnCl2. Biomed Res Int

4. Arvanitoyannis I, Dionisopoulou N (2010) Irradiation of edible films of plant and animal origin

5. Ashokkumar M, Sunartio D, Kentish S, Mawson R, Simons L, Vilkhu K, Versteeg CK (2008) Modification of food ingredients by ultrasound to improve functionality: a preliminary study on a model system. Innovative Food Sci Emerg Technol 9(2):155–160

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