Biopolymer Nanocomposites in Edible Food Packaging: Opportunity and Applications
Author:
Publisher
Springer Singapore
Link
http://link.springer.com/content/pdf/10.1007/978-981-33-6169-0_9
Reference48 articles.
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2. Ortiz-Duarte G, Pérez-Cabrera LE, Artés-Hernández F, Martínez-Hernández GB (2019) Ag-chitosan nanocomposites in edible coatings affect the quality of fresh-cut melon. Postharvest Biol Tec 147:174–184. https://doi.org/10.1016/j.postharvbio.2018.09.021
3. Perez-Gago MB, Rojas C, DelRio MA (2002) Effect of lipid type and amount of edible hydroxypropyl methylcellulose-lipid composite coatings used to protect postharvest quality of mandarins cv. fortune. J Food Sci 67:2903–2910. https://doi.org/10.1111/j.1365-2621.2002.tb08836.x
4. Poverenov E, Rutenberg R, Danino S, Horev B, Rodov V (2014) Gelatin-chitosan composite films and edible coatings to enhance the quality of food products: layer-by-layer vs. blended formulations. Food Bioprocess Technol 7:3319–3327. https://doi.org/10.1007/s11947-014-1333-7
5. Pereda M, Amica G, Rácz I, Marcovich NE (2011) Structure and properties of nanocomposite films based on sodium caseinate and nanocellulose fibers. J Food Eng 103:76–83. https://doi.org/10.1016/j.jfoodeng.2010.10.001
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