Characterization of pectin and carrageenan edible films in the presence of lemon balm infusion-Reference-Cited by-同舟云学术

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Characterization of pectin and carrageenan edible films in the presence of lemon balm infusion

Published:2024-05 Issue: Volume:150 Page:109679
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Zioga Marianthi,Apostolidi Isidora,Pappas Christos,Evageliou Vasiliki

Funder

Agricultural University of Athens

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference47 articles.

1. Characterization of a natural biodegradable edible film obtained from arrowroot starch and iota-carrageenan and application in food packaging;Abdillah;International Journal of Biological Macromolecules,2021

2. Extraction, characterization, and applications of pectins from plant by-products;Belkheiri;Applied Sciences,2021

3. Gelatin-based films additivated with curcuma ethanol extract: Antioxidant activity and physical properties of films;Bitencourt;Food Hydrocolloids,2014

4. Fruit and vegetable antioxidants in health;Blasa,2010

5. Polysaccharide-based films and coatings for food packaging: A review;Cazón;Food Hydrocolloids,2017

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. Development and characterization of curcumin-loaded chitosan/egg yolk freshness-keeping edible films for chilled fresh pork packaging application;International Journal of Biological Macromolecules;2024-09

2. Examining the potential of peppermint essential oil-infused pectin and kappa-carrageenan composite films for sustainable food packaging;Heliyon;2024-09

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