Development and characterization of active packaging films based on chitosan and sardinella protein isolate: Effects on the quality and the shelf life of shrimps-Reference-Cited by-同舟云学术

Development and characterization of active packaging films based on chitosan and sardinella protein isolate: Effects on the quality and the shelf life of shrimps

Published:2022-03 Issue: Volume:31 Page:100796
ISSN:2214-2894
Container-title:Food Packaging and Shelf Life
language:en
Short-container-title:Food Packaging and Shelf Life

Author:

Azaza Youssra Ben,Hamdi Marwa,Charmette Christophe,Jridi Mourad,Li Suming,Nasri Moncef,Nasri Rim

Publisher

Elsevier BV

Subject

Microbiology (medical),Polymers and Plastics,Safety, Risk, Reliability and Quality,Biomaterials,Food Science

Reference61 articles.

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3. Impregnation of cinnamon essential oil into plasticised polylactic acid biocomposite film for active food packaging;Anuar;Journal of Packaging Technology and Research,2017

4. AOAC (2000). Official Methods of Analysis of AOAC International, 17th Edition Z423645. Sigma-Aldrich. Retrieved from 〈https://www.sigmaaldrich.com/catalog/product/aldrich/z423645〉 (Accessed 11 April 2021).

5. Development of active films of chitosan isolated by mild extraction with added protein concentrate from shrimp waste;Arancibia;Food Hydrocolloids,2015

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