An active packaging film based on esterified starch with Tartary buckwheat bran extract and chitosan and its application for mutton preservation-Reference-Cited by-同舟云学术

An active packaging film based on esterified starch with Tartary buckwheat bran extract and chitosan and its application for mutton preservation

Published:2021-10-13 Issue:12 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Tian Zhu¹^ORCID,Shi Xixiong¹^ORCID,Zhang Yongsheng¹,Li Ruren²

Affiliation:

1. College of Food Science and Engineering Gansu Agricultural University Lanzhou China

2. National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products. College of Food Science and Technology Bohai University Jinzhou China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16000

Reference62 articles.

1. Effect of different animal fat and plant oil additives on physicochemical, mechanical, antimicrobial and antioxidant properties of chitosan films

2. Eco-friendly active packaging consisting of nanostructured biopolymer matrix reinforced with TiO2 and essential oil: Application for preservation of refrigerated meat

3. The relationship of broiler breast color to meat quality and shelf-life

4. Catechin Contents of Foods Commonly Consumed in The Netherlands. 1. Fruits, Vegetables, Staple Foods, and Processed Foods

5. Effects of protein oxidation on the texture and water‐holding of meat: A review;Bao Y.;Critical Reviews in Food Science and Nutrition,2018

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