Effect of orange (Citrus sinensis L.) peel essential oil on characteristics of blend films based on chitosan and fish skin gelatin-Reference-Cited by-同舟云学术

Effect of orange (Citrus sinensis L.) peel essential oil on characteristics of blend films based on chitosan and fish skin gelatin

Published:2021-06 Issue: Volume:41 Page:100927
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Li Yanjie,Tang Chunming,He Qingfeng

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference52 articles.

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2. Edible films from essential-oil-loaded nanoemulsions: Physicochemical characterization and antimicrobial properties;Acevedo-Fani;Food Hydrocolloids,2015

3. Effect of chitosan film coating combined with orange peel essential oil on the shelf life of deepwater pink shrimp;Alparslan;Food and Bioprocess Technology,2017

4. Combined effect of orange peel essential oil and gelatin coating on the quality and shelf life of shrimps;Alparslan;Journal of Food Safety and Food Quality-Archiv Fur Lebensmittelhygiene,2017

5. Edible and functionalized films/coatings-performances and perspectives;Avramescu;Coatings,2020

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