A strategy to prolong cheese shelf-life: Laminated films of bacterial cellulose and chitosan loaded with grape bagasse antioxidant extract for effective lipid oxidation delay-Reference-Cited by-同舟云学术

A strategy to prolong cheese shelf-life: Laminated films of bacterial cellulose and chitosan loaded with grape bagasse antioxidant extract for effective lipid oxidation delay

Published:2024-11 Issue: Volume:156 Page:110232
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Vázquez Manuel^ORCID,Flórez María^ORCID,Cazón Patricia^ORCID

Funder

Xunta de Galicia Consellería de Educación Ciencia Universidades e Formación Profesional

Xunta de Galicia

Publisher

Elsevier BV

Reference34 articles.

1. Codex alimentarius - standard for Havarti,2019

2. Improvement of active chitosan film properties with rosemary essential oil for food packaging;Abdollahi;International Journal of Food Science and Technology,2012

3. Chitosan application for active bio-based films production and potential in the food industry: Review;Aider;LWT - Food Science and Technology,2010

4. Evaluation of the oxidative status of salami packaged with an active whey protein film;Andrade;Foods,2019

5. Physical, structural and antimicrobial properties of poly vinyl alcohol-chitosan biodegradable films;Bonilla;Food Hydrocolloids,2014

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Preparation and characterization of sustainable active packaging based on myofibrillar proteins and protein hydrolysates from the cutting by-product of Scomberomorus brasiliensis filleting on the band saw machine;Food Chemistry;2024-12

2. Bacterial Cellulose in Food Packaging: A Bibliometric Analysis and Review of Sustainable Innovations and Prospects;Processes;2024-09-13