Incorporating essential oils or compounds derived thereof into edible coatings: Effect on quality and shelf life of fresh/fresh-cut produce-Reference-Cited by-同舟云学术

Incorporating essential oils or compounds derived thereof into edible coatings: Effect on quality and shelf life of fresh/fresh-cut produce

Published:2021-02 Issue: Volume:108 Page:245-257
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Yousuf Basharat,Wu Shimin,Siddiqui Mohammed Wasim^ORCID

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference83 articles.

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3. Antimicrobial activity of chitosan enriched with lemongrass oil against anthracnose of bell pepper;Ali;Food Packaging and Shelf Life,2015

4. Antimicrobial, antioxidant, and sensorial impacts of oregano and rosemary essential oils over broccoli florets;Alvarez;Journal of Food Processing and Preservation,2019

5. Essential oils as additives in biodegradable films and coatings for active food packaging;Atares;Trends in Food Science & Technology,2016

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