Use of seaweed and filamentous fungus derived polysaccharides in the development of alginate-chitosan edible films containing fucoidan: Study of moisture sorption, polyphenol release and antioxidant properties-Reference-Cited by-同舟云学术

Use of seaweed and filamentous fungus derived polysaccharides in the development of alginate-chitosan edible films containing fucoidan: Study of moisture sorption, polyphenol release and antioxidant properties

Published:2018-09 Issue: Volume:82 Page:239-247
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Gomaa Mohamed,Hifney Awatief F.,Fawzy Mustafa A.,Abdel-Gawad Khayria M.

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference28 articles.

1. Technology optimization of chitosan production from Aspergillus Niger biomass and its functional activities;Abdel-Gawad;Food Hydrocolloids,2017

2. Physical, mechanical and antibacterial properties of alginate film: Effect of the crosslinking degree and oregano essential oil concentration;Benavides;Journal of Food Engineering,2012

3. Comparison of the properties of membranes produced with alginate and chitosan from mushroom and from shrimp;Bierhalz;International Journal of Biological Macromolecules,2016

4. Antioxidant film development from unrefined extracts of brown seaweeds Laminaria digitata and Ascophyllum nodosum;Blanco-Pascual;Food Hydrocolloids,2014

5. A general approach to describe the antimicrobial agent release from highly swellable films intended for food packaging applications;Buonocore;Journal of controlled release,2003

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