Effect of sodium alginate and carboxymethyl cellulose edible coating with epigallocatechin gallate on quality and shelf life of fresh pork-Reference-Cited by-同舟云学术

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Effect of sodium alginate and carboxymethyl cellulose edible coating with epigallocatechin gallate on quality and shelf life of fresh pork

Published:2019-12 Issue: Volume:141 Page:178-184
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Ruan Chengcheng,Zhang Yumeng,Sun Yue,Gao Xueling,Xiong Guoyuan,Liang Jin

Funder

Earmarked Fund for China Agriculture Research System

National Natural Science Foundation of China

Anhui Provincial Supporting Program for Excellent Young Talents in University

Anhui Province Natural Science Foundation

Anhui Province Science and Technology Major Projects

Zhejiang Province Science and Technology Project

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference38 articles.

1. Antioxidant and antimicrobial effects of edible coating based on chitosan and bamboo vinegar in ready to cook pork chops;Zhang;LWT-Food Sci. Technol.,2018

2. Preservative effect of Asparagus racemosus: a novel additive for bioactive edible films for improved lipid oxidative stability and storage quality of meat products;Noor;Meat Sci.,2018

3. Active packaging films with natural antioxidants to be used in meat industry: a review;Dominguez;Food Res. Int.,2018

4. Nanocomposite films with CMC, okra mucilage, and ZnO nanoparticles: extending the shelf-life of chicken breast meat;Mohammadi;Food Packag. Shelf Life,2019

5. Preparation and antioxidant activity of sodium alginate and carboxymethyl cellulose edible films with epigallocatechin gallate;Ruan;Int. J. Biol. Macromol.,2019

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