Smart films of carbohydrate-based/sunflower wax/purple Chinese cabbage anthocyanins: A biomarker of chicken freshness-Reference-Cited by-同舟云学术

Smart films of carbohydrate-based/sunflower wax/purple Chinese cabbage anthocyanins: A biomarker of chicken freshness

Published:2023-01 Issue: Volume:399 Page:133824
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Hashim Sulafa B.H.,Tahir Haroon Elrasheid,Lui Li,Zhang Junjun,Zhai Xiaodong,Mahdi Amer Ali,Ibrahim Nosyba A.,Mahunu Gustav Komla,Hassan Mahmoud M.,Xiaobo Zou,Jiyong Shi

Funder

National Natural Science Foundation of China

Priority Academic Program Development of Jiangsu Higher Education Institutions

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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3. Azarifar, M., Ghanbarzadeh, B., Sowti khiabani, M., Akhondzadeh basti, A., & Abdulkhani, A. (2020). The effects of gelatin-CMC films incorporated with chitin nanofiber and Trachyspermum ammi essential oil on the shelf life characteristics of refrigerated raw beef. International Journal of Food Microbiology, 318(December 2019). 10.1016/j.ijfoodmicro.2019.108493.

4. Physical properties of aqueous solutions of pectin containing sunflower wax;Baümler;JAOCS, Journal of the American Oil Chemists’ Society,2013

5. Active and intelligent biodegradable packaging films using food and food waste-derived bioactive compounds: A review;Bhargava;Trends in Food Science and Technology,2020

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