Antimicrobial food packaging in meat industry

Author:

Quintavalla Stefania,Vicini Loredana

Publisher

Elsevier BV

Subject

Food Science

Reference46 articles.

1. Appendini, P., & Hotchkiss, J. H. (1996). Immobilization of lysozyme on synthetic polymers for the application to food packages. Presented at Annual Meeting of Institute of Food Technologists, New Orleans, LA., 22–26 June.

2. Antimicrobial containing edible films as an inhibitory system to control microbial growth on meat products;Baron;Journal of Food Protection,1993

3. Antimicrobial, mechanical, and moisture barrier properties of low pH whey protein-based edible films containing p-aminobenzoic or sorbic acids;Cagri;Journal of Food Science,2001

4. Antimicrobial and physicochemical properties of methylcellulose and chitosan films containing a preservative;Chen;Journal of Food Processing and Preservation,1996

5. Cohen, J. D., Erkenbrecher, C. W., Haynie, S. L., Kelley, M. J., Kobsa, H., Roe, A. N., & Scholla, M. H. (1995). Process for preparing antimicrobial polymeric materials using irradiation. United States Patent US 5,428,078.

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