Active coating for storage of Mozzarella cheese packaged under thermal abuse-Reference-Cited by-同舟云学术

Active coating for storage of Mozzarella cheese packaged under thermal abuse

Published:2016-06 Issue: Volume:64 Page:10-16
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Gorrasi Giuliana,Bugatti Valeria,Tammaro Loredana,Vertuccio Luigi,Vigliotta Giovanni,Vittoria Vittoria

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference36 articles.

1. D.P.R. 14/1/1997 n. 54. Regulation regarding Dir. 92/46 e 92/47/EU. Gazzetta Ufficiale della Republica Italiana. 59, S54–S60.

2. Reversibility of pH-induced changes in the calcium distribution and melting characteristics of Mozzarella cheese;Almena-Aliste;Australian Journal of Dairy Technology,2002

3. Review of antimicrobial food packaging;Appendini;Innovative Food Science and Emerging Technologies,2002

4. Packaging design: general framework and research Agenda;Azzi;Packaging Technology and Science,2012

5. Occurrence of non-lactic acid bacteria populations involved in protein hydrolysis of cold-stored high moisture Mozzarella cheese;Baruzzi;Food Microbiology,2012

Cited by 26 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. Layered double hydroxides based composite materials and their applications in food packaging;Applied Clay Science;2024-01

2. Shelf life modelling of kaşar cheese packaged with potassium sorbate, nisin, silver substituted zeolite, or chitosan incorporated active multilayer plastic films;International Dairy Journal;2023-05

3. ODOR IN DIFFERENT POLYMERS;Handbook of Odors in Plastic Materials;2023

4. Application of antimicrobial coating based on carboxymethyl cellulose and natamycin in active packaging of cheese;International Journal of Biological Macromolecules;2022-06

5. Nanoclay-based active food packaging systems: A review;Food Packaging and Shelf Life;2022-03