The effect of silver nanocomposite packaging based on melt mixing and sol–gel methods on shelf life extension of fresh chicken stored at 4 °C
Author:
Affiliation:
1. Department of Food Science and TechnologyIslamic Azad University, Science and Research Branch Tehran Iran
2. Institute of Polymer and Petrochemicals of Iran Tehran Iran
Publisher
Wiley
Subject
Microbiology,Food Science,Parasitology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfs.12625
Reference15 articles.
1. The Use of Innovative Nano emulsions and Nano-Silver Composites Packaging for anti-bacterial properties: An article review
2. Zinc oxide nanoparticles loaded active packaging, a challenge study against Salmonella typhimurium and Staphylococcus aureus in ready-to-eat poultry meat
3. Association of Silver Nanoparticles and Curcumin Solid Dispersion: Antimicrobial and Antioxidant Properties
4. Increasing the shelf life of pikeperch (Sander lucioperca) fillets affected by low-density polyethylene/Ag/TiO2 nanocomposites experimentally produced by sol-gel and melt-mixing methods
5. Nanocomposites in Food Packaging – A Review
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