Cross-linked alginate edible coatings incorporated with hexyl acetate: Film characteristics and its application on fresh-cut rose apple-Reference-Cited by-同舟云学术

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Cross-linked alginate edible coatings incorporated with hexyl acetate: Film characteristics and its application on fresh-cut rose apple

Published:2023-04 Issue: Volume:52 Page:102410
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Duong Nhung Thi Cam,Uthairatanakij Apiradee,Laohakunjit Natta,Jitareerat Pongphen,Kaisangsri Nattapon

Funder

King Mongkut's University of Technology Thonburi

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference40 articles.

1. Protein adsorption onto alginate-pectin microparticles and films produced by ionic gelation;Aguilar;Journal of Food Engineering,2015

2. Antimicrobial properties and mechanism of volatile isoamyl acetate, a main flavour component of Japanese sake (Ginjo-shu);Ando;Journal of Applied Microbiology,2015

3. Novel composite blend microbeads of sodium alginate coated with chitosan for controlled release of amoxicillin;Angadi;International Journal of Biological Macromolecules,2012

4. Official methods of analysis,1990

5. Standard test method for tensile properties of thin plastic sheeting,2012

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2. Enhanced oxygen barrier properties of sodium alginate coatings in humid environments: ionic crosslinking of sodium alginate by calcium ions released from calcium hydrogen phosphate and calcium carbonate;Food Science and Biotechnology;2024-09-14

3. Experimental Device for the “Green” Synthesis of Unbranched Aliphatic Esters C4–C8 Using an Audio Frequency Electric Field;Processes;2024-09-03

4. Improving the Storage Quality of Ready-to-Eat Clementine Fruits Using Lemon By-Products;Agriculture;2024-09-01

5. Alginate-based active and intelligent packaging: Preparation, properties, and applications;International Journal of Biological Macromolecules;2024-09

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