Polysaccharide- and protein-based edible films combined with microwave technology for meat preservation-Reference-Cited by-同舟云学术

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Polysaccharide- and protein-based edible films combined with microwave technology for meat preservation

Published:2024-06 Issue: Volume:270 Page:132233
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Gan Chunmei,Wang Jing,Yuan Zhenyu,Cui Malin,Sun Shuyang,Alharbi Metab,Alasmari Abdullah F.,Du Wenxiao,Zhang Xiaoyan,Yang Da-Peng

Publisher

Elsevier BV

Reference59 articles.

1. Understanding spoilage microbial community and spoilage mechanisms in foods of animal origin;Odeyemi;Compr. Rev. Food Sci. Food Saf.,2020

2. Development of a food packaging antibacterial hydrogel based on gelatin, chitosan, and 3-phenyllactic acid for the shelf-life extension of chilled chicken;Liu;Food Hydrocoll.,2022

3. Food packaging: a comprehensive review and future trends: food packaging: review and future trends;Han;Compr. Rev. Food Sci. Food Saf.,2018

4. Biopolymer hybrid materials: development, characterization, and food packaging applications;Pinto;Food Packag. Shelf Life,2021

5. Egg-yolk-derived carbon dots@albumin bio-nanocomposite as multifunctional coating and its application in quality maintenance of fresh litchi fruit during storage;Su;Food Chem.,2023

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