Novel active packaging based on carboxymethyl cellulose-chitosan-ZnO NPs nanocomposite for increasing the shelf life of bread

Author:

Noshirvani Nooshin,Ghanbarzadeh Babak,Rezaei Mokarram Reza,Hashemi Mahdi

Publisher

Elsevier BV

Subject

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

Reference61 articles.

1. Extending bread shelf-life using polysaccharide coatings containing potassium sorbate;Ahmadi;Journal of Food Research,2011

2. Current practices in bread packaging and possibility of improving bread shelf life by nanotechnology;Alhendi;International Journal of Food Science and Nutrition Engineering,2013

3. Properties and antimicrobial activity of fish protein isolate/fish skin gelatin film containing basil leaf essential oil and zinc oxide nanoparticles;Arfat;Food Hydrocolloids,2014

4. Development of polysaccharides-based edible coatings for citrus fruits: A layer-by-layer approach;Arnon;Food Chemistry,2015

5. Moisture redistribution and phase transitions during bread staling;Baik;Cereal Chemistry,2000

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