Development of xanthan gum/hydroxypropyl methyl cellulose composite films incorporating tea polyphenol and its application on fresh-cut green bell peppers preservation-Reference-Cited by-同舟云学术

Development of xanthan gum/hydroxypropyl methyl cellulose composite films incorporating tea polyphenol and its application on fresh-cut green bell peppers preservation

Published:2022-06 Issue: Volume:211 Page:198-206
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Chen Jianfu,Zheng Meixia,Tan Kok Bing,Lin Junyan,Chen Meichun,Zhu Yujing

Funder

Natural Science Foundation of Fujian Province

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference45 articles.

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3. Control measures of pathogenic microorganisms and shelf-life extension of fresh-cut vegetables;Lee;Foods,2021

4. Development of active packaging film from sodium alginate/carboxymethyl cellulose containing shallot waste extracts for anti-browning of fresh-cut produce;Thivya;Int. J. Biol. Macromol.,2021

5. Pectin/sodium alginate/xanthan gum edible composite films as the fresh-cut package;Fan;Int. J. Biol. Macromol.,2021

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