Effect of chitosan film incorporated with tea polyphenol on quality and shelf life of pork meat patties-Reference-Cited by-同舟云学术

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Effect of chitosan film incorporated with tea polyphenol on quality and shelf life of pork meat patties

Published:2013-10 Issue: Volume:61 Page:312-316
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Qin Yu-Yue,Yang Ji-Yi,Lu Hong-Bo,Wang Sha-Sha,Yang Jing,Yang Xing-Chao,Chai Man,Li Lin,Cao Jian-Xin

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference34 articles.

1. An investigation on characteristics of rainbow trout coated using chitosan assisted with thyme essential oil

2. Active film from chitosan incorporating green tea extract for shelf life extension of pork sausages

3. Effect of cooking method on mechanical properties, color and structure of beef muscle (M. pectoralis)

4. Development of tea extracts and chitosan composite films for active packaging materials

5. Present and Future Role of Chitin and Chitosan in Food

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1. High-pressure homogenous extraction of thinned young apple polyphenol and its preservation effect on fresh pork;Food Control;2025-01

2. Effect of camellia oil body-based oleogels on the film-forming properties of soy protein isolate;Food Chemistry;2024-11

3. Water-insoluble tea polyphenol nanoparticles as fillers and bioactive agents for pectin films to prepare active packaging for fruit preservation;Food Hydrocolloids;2024-11

4. Exploiting the Combinatorial Potential of Mangiferin and Jujube Seeds in Poultry Meat Preservation: A Sustainable Packaging Solution to Improve Food Quality;ACS Food Science & Technology;2024-08-31

5. Application of Natural Functional Additives for Improving Bioactivity and Structure of Biopolymer-Based Films for Food Packaging: A Review;Polymers;2024-07-10

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