Potato peel phenolics as additives for developing active starch-based films with potential to pack smoked fish fillets-Reference-Cited by-同舟云学术

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Potato peel phenolics as additives for developing active starch-based films with potential to pack smoked fish fillets

Published:2021-06 Issue: Volume:28 Page:100644
ISSN:2214-2894
Container-title:Food Packaging and Shelf Life
language:en
Short-container-title:Food Packaging and Shelf Life

Author:

Lopes Joana,Gonçalves Idalina,Nunes Cláudia,Teixeira Bárbara,Mendes Rogério,Ferreira Paula,Coimbra Manuel A.

Funder

University of Aveiro

Publisher

Elsevier BV

Subject

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

Reference40 articles.

1. Phenolic content and antioxidant activities of selected potato varieties and their processing by-products;Albishi;Journal of Functional Foods,2013

2. Rice starch active packaging films loaded with antioxidants-development and characterization;Ashwar;Starch/Staerke,2015

3. Standard test method for water vapor transmission of materials;ASTM,1995

4. Effect of smoke sources on quality and storage stability of catfish fillet (Clarias macrocephatus Gunther);Benjakul;Journal of Food Quality,1999

5. Understanding starch structure: Recent progress;Bertoft;Agronomy,2017

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