Improvement of fish protein films properties for food packaging through glow discharge plasma application-Reference-Cited by-同舟云学术

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Improvement of fish protein films properties for food packaging through glow discharge plasma application

Published:2019-02 Issue: Volume:87 Page:970-976
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Romani Viviane Patrícia,Olsen Bradley,Pinto Collares Magno,Meireles Oliveira Juan Rodrigo,Prentice-Hernández Carlos,Guimarães Martins Vilásia

Funder

National Council of Research

Coordination for the Improvement of Higher Education Personnel (CAPES) of Brazil

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference54 articles.

1. Studies on cold plasma–polymer surface interaction by example of PP- and PET-films;Akishev;Journal of Physics D: Applied Physics,2008

2. Effect of transglutaminase induced crosslinking on the properties of starch/gelatin films;AL-Hassan;Food Packaging and Shelf Life,2017

3. Characterization of tara gum edible films incorporated with bulk chitosan and chitosan nanoparticles: A comparative study;Antoniou;Food Hydrocolloids,2015

4. The study of air-plasma treatment on corn starch/poly(ε-caprolactone) films;Arolkar;Polymer Degradation and Stability,2015

5. Official methods of analysis;AOAC,2000

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2. The Effect of the DBD Cold Plasma Process on the Physicochemical, Mechanical, and Microbial Properties of the Biodegradable Packaging Film (Based on Gelatin-Sodium Alginate) Incorporated with AgNPs to Extend the Shelf Life of Trout Fish in the Refrigerator;Food and Bioprocess Technology;2024-07-01

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