Recent advances in the application of nanotechnology to create antioxidant active food packaging materials-Reference-Cited by-同舟云学术

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Recent advances in the application of nanotechnology to create antioxidant active food packaging materials

Published:2022-09-30 Issue: Volume: Page:1-16
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Cheng Hao¹,Chen Long¹²³,McClements David Julian⁴^ORCID,Xu Hao¹,Long Jie¹,Zhao Jianwei¹,Xu Zhenlin²,Meng Man³,Jin Zhengyu¹^ORCID

Affiliation:

1. School of Food Science and Technology, Jiangnan University, Wuxi, China

2. School of Food Science and Technology, South China Agricultural University, Guangzhou, China

3. Guangdong Licheng Detection Technology Co, Ltd, Zhongshan, China

4. Department of Food Science, University of Massachusetts, Amherst, MA, USA

Funder

Natural Science Foundation of Jiangsu Province - China

the Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University

National First- Class Discipline Program of Food Science and Technology - China

Key projects of the Logistics Support Department of CMC

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2022.2128035

Reference102 articles.

1. Effect of frozen storage on the lipid oxidation, protein oxidation, and flavor profile of marinated raw beef meat

2. Electrospun Antibacterial and Antioxidant Zein/Polylactic Acid/Hydroxypropyl Methylcellulose Nanofibers as an Active Food Packaging System

3. Combined antioxidant and sensory effects of corn starch films with nanoemulsion of Zataria multiflora essential oil fortified with cinnamaldehyde on fresh ground beef patties

4. Synthesis of lignin-modified cellulose nanocrystals with antioxidant activity via Diels–Alder reaction and its application in carboxymethyl cellulose film

5. Nanoemulsion-based basil seed gum edible film containing resveratrol and clove essential oil: In vitro antioxidant properties and its effect on oxidative stability and sensory characteristic of camel meat during refrigeration storage

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1. Bioactive compounds, sensory attributes, and flavor perceptions involved in taste-active molecules in fruits and vegetables;Frontiers in Nutrition;2024-09-09

2. Poly(vinyl chloride) Films Incorporated with Antioxidant ZnO-Flavonoid Nanoparticles: A Strategy for Food Preservation;Foods;2024-08-29

3. A comprehensive review on starch-based sustainable edible films loaded with bioactive components for food packaging;International Journal of Biological Macromolecules;2024-08

4. Sustainable production of cellulosic biopolymers for enhanced smart food packaging: An up-to-date review;International Journal of Biological Macromolecules;2024-07

5. Recent progress in the hydrophobic modification of starch-based films;Food Hydrocolloids;2024-06

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