A new natural drying method for food packaging and preservation using biopolymer-based dehydration film

Author:

Alnadari Fawze,Al-Dalali Sam,Nasiru Mustapha Muhammad,Frimpong Evans Boateng,Hu Yuhang,Abdalmegeed Dyaaaldin,Dai Zhuqing,AL-Ammari Abdulrahman,Chen Guijie,Zeng Xiaoxiong

Funder

Priority Academic Program Development of Jiangsu Higher Education Institutions

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Antioxidant and anti-inflammatory activities of target anthocyanins di-glucosides isolated from Syzygium cumini pulp by high speed counter-current chromatography;Abdin;Journal of Food Biochemistry,2020

2. Two-steps of gelation system enhanced the stability of Syzygium cumini anthocyanins by encapsulation with sodium alginate, maltodextrin, chitosan and gum Arabic;Abdin;Journal of Polymers and the Environment,2021

3. Heterocyclic amines and polycyclic aromatic hydrocarbons in cooked meat products: A review;Adeyeye;Polycyclic Aromatic Compounds,2020

4. Research into the super-absorbent polymers on agricultural water;Ai;Agricultural Water Management,2021

5. Effects of different drying methods on drying kinetics, microstructure, color, and the rehydration ratio of minced meat;Aksoy;Foods,2019

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