Preparation of ε-polylysine/chitosan nanofibers for food packaging against Salmonella on chicken-Reference-Cited by-同舟云学术

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Preparation of ε-polylysine/chitosan nanofibers for food packaging against Salmonella on chicken

Published:2018-09 Issue: Volume:17 Page:134-141
ISSN:2214-2894
Container-title:Food Packaging and Shelf Life
language:en
Short-container-title:Food Packaging and Shelf Life

Author:

Lin Lin,Xue Liao,Duraiarasan Surendhiran,Haiying Cui

Funder

Natural Science Foundation of Jiangsu Province

Jiangsu Province Foundation for talents of six key industries

Jiangsu University Research Fund

Publisher

Elsevier BV

Subject

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

Reference30 articles.

1. Antioxidant property of SiO2-eugenol liposome loaded nanofibrous membranes on beef;Cui;Food Packaging and Shelf Life,2017

2. Effect of equilibrium moisture content on barrier, mechanical and thermal properties of chitosan films;Aguirreloredo;Food Chemistry,2016

3. Standard test methods for water vapor transmission of materials. E96-95;ASTM,1995

4. Improvement of ε-polylysine production by marine bacterium Bacillus licheniformis using artificial neural network modeling and particle swarm optimization technique;Bhattacharya;Biochemical Engineering Journal,2017

5. Plasma-treated poly(ethylene oxide) nanofibers containing tea tree oil/beta-cyclodextrin inclusion complex for antibacterial packaging;Cui;Carbohydrate Polymers,2018

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