Antioxidant-Rich Edible Packaging
Author:
Publisher
Springer Nature Singapore
Link
https://link.springer.com/content/pdf/10.1007/978-981-16-2383-7_28
Reference62 articles.
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2. Ali A, Maqbool M, Alderson PG, Zahid N (2013) Effect of gum arabic as an edible coating on antioxidant capacity of tomato (Solanum lycopersicum L.) fruit during storage. Postharvest Biol Technol 76:119–124. https://doi.org/10.1016/j.postharvbio.2012.09.011
3. Angelo M, Cerqueira PR, Couto Teixeira JA, Augusto Vicente A (2016) Edible packaging today. Edible Food Packaging. CRC Press, pp 1–8
4. Atarés L, Bonilla J, Chiralt A (2010) Characterization of sodium caseinate-based edible films incorporated with cinnamon or ginger essential oils. J Food Eng 100:678–687. https://doi.org/10.1016/j.jfoodeng.2010.05.018
5. Atarés L, Pérez-Masiá R, Chiralt A (2011) The role of some antioxidants in the HPMC film properties and lipid protection in coated toasted almonds. J Food Eng 104:649–656. https://doi.org/10.1016/j.jfoodeng.2011.02.005
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