Bio-based edible coatings for the preservation of fishery products: A Review
Author:
Affiliation:
1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
2. Department of Food Science, Cornell University, Ithaca, NY, USA
Funder
China Agriculture Research System
National Natural Science Foundation of China
Postgraduate Research and Practice Innovation Program of Jiangsu Province
Collaborative Innovation Center of Food Safety and Quality Control” of Jiangsu Province and the China Scholarship Council (CSC)
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2018.1457623
Reference136 articles.
1. Influence of chitosan/clay functional bionanocomposite activated with rosemary essential oil on the shelf life of fresh silver carp
2. Chitosan application for active bio-based films production and potential in the food industry: Review
3. Quality improvement of rainbow trout fillets by whey protein isolate coatings containing electrospun poly(ε-caprolactone) nanofibers with Urtica dioica L. extract during storage
4. Effect of gelatin coating incorporated with cinnamon oil on the quality of fresh rainbow trout in cold storage
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