Polysaccharides, Protein and Lipid -Based Natural Edible Films in Food Packaging: A Review-Reference-Cited by-同舟云学术

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Polysaccharides, Protein and Lipid -Based Natural Edible Films in Food Packaging: A Review

Published:2020-06 Issue: Volume:238 Page:116178
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Mohamed Salah A.A.^ORCID,El-Sakhawy Mohamed,El-Sakhawy Mohamed Abdel-Monem

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference169 articles.

1. Basic and applied concepts of edible packaging for foods;Aguirre-Joya,2018

2. Active and intelligent packaging: an introduction,2003

3. Food Lipids. Chemistry, Nutrition, and Biotechnology;Akoh,2008

4. Alginate as edible coatings for microwaveable food;Albert,2010

5. Effect of gum Arabic as an edible coating on antioxidant capacity of tomato (Solanum lycopersicum L.) fruit during storage;Ali;Postharv. Biol.Technol.,2013

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