Preparation and characterization of gelatin/zein nanofiber films loaded with perillaldehyde, thymol, or ɛ-polylysine and evaluation of their effects on the preservation of chilled chicken breast

Author:

Wang Debao,Sun Jinyue,Li Jiaolong,Sun Zhilan,Liu Fang,Du Lihui,Wang Daoying

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference44 articles.

1. Relationship between water mobility and distribution and sensory attributes in pork slaughtered at an age between 90 and 180 days;Bertram;Meat Science,2007

2. Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review;Bekhit;Trends in Food Science & Technology,2021

3. Bondoc, I. (2014). The Official Veterinary Sanitary Control of Poultry Meat. Control of Products and Food of Animal Origin (Controlul produselor și alimentelor de origine animală). Vol. I. “Ion Ionescu de la Brad” Iași Publishing, ISBN 978-973-147-139-6, pp. 192-221. https://apps.webofknowledge.com/summary.do?product=WOS&parentProduct=WOS&search_mode=GeneralSearch&parentQid=&qid=1&SID=D4mmWNNSwrkZNOK81mn&&update_back2search_link_param=yes&page=2).

4. Sub-lethal concentrations of perilla frutescens essential oils affect phytopathogenic fungal biofilms;Cattò;Journal of Environmental Management,2019

5. Evaluation of electrospun pcl/gelatin nanofibrous scaffold for wound healing and layered dermal reconstitution;Chong;Acta Biomaterialia,2007

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