Bio-Based Materials Used in Food Packaging to Increase the Shelf Life of Food Products
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Publisher
Springer Nature Singapore
Link
https://link.springer.com/content/pdf/10.1007/978-981-19-6024-6_9
Reference11 articles.
1. Corradini M (2018) Shelf life of food products: from open labeling to real-timemeasurements. Ann Rev Food Sci Technol, 9.https://doi.org/10.1146/annurev-food-030117-012433
2. Dodero A, Escher A, Bertucci S, Castellano M, Lova P (2021) Intelligent packaging for real- time monitoring of food-quality: current and future developments. Appl Sci 11:3532. https://doi.org/10.3390/app11083532
3. Emamifar A, Kadivar M, Shahedi M, Solaimanianzad S (2010) Evaluation of nanocomposite packaging containing Ag and ZnO on the shelf life of fresh orange juice. Innovative Food Sci Emerg Technol 11(4):742–748. ISSN 1466-8564
4. Hutapea S, Ghazi Al-Shawi S, Chen T-C, You X, Dmitry Bokov WalidKamal Abdelbasset, Suksatan W (2021) Study on food preservation materials based on nano-particle reagents. 20 Sept 2021.https://doi.org/10.1590/fst.39721
5. Martínez-Abad A, Berglund J, Toriz G, Gatenholm P, Henriksson G, Lindström M, Wohlert J, Vilaplana F (2017) Regular motifs in xylan modulate molecular flexibility and interactions with cellulose surfaces. Plant Physiol 175(4):1579–1592. https://doi.org/10.1104/pp.17.01184
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