Chemical and organoleptic changes of curd cheese stored in new and reused active packaging systems made of Ag-graphene-TiO2-PLA-Reference-Cited by-同舟云学术

Chemical and organoleptic changes of curd cheese stored in new and reused active packaging systems made of Ag-graphene-TiO2-PLA

Published:2021-11 Issue: Volume:363 Page:130341
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Peter Anca,Mihaly Cozmuta Leonard,Nicula Camelia,Mihaly Cozmuta Anca,Talasman Catalina Mihaela,Drazic Goran,Peñas Antonio,Calahorro Antonio Jesús,Sagratini Gianni,Silvi Stefania

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

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2. Effective photocatalytic degradation of anthropogenic dyes using graphene oxide grafting titanium dioxide nanoparticles under UV-light irradiation;Atchudan;Journal of Photochemistry and Photobiology A: Chemistry,2017

3. Physical properties of nanocomposite polylactic acid films prepared with oleic acid modified titanium dioxide;Baek;Food Packaging and Shelf Life,2018

4. Effect of PLA nanocomposite films containing bergamot essential oil, TiO2 nanoparticles and Ag nanoparticles on shelf life of mangoes;Chi;Scientia Horticulturae,2019

5. The effect of pulsed light and starch films with antimicrobials on Listeria innocua and the quality of sliced cheddar cheese during refrigerated storage;de Moraes;Food Control,2020

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