Development and characterization of edible films made with Indian jujube fruit puree and pectin-Reference-Cited by-同舟云学术

Development and characterization of edible films made with Indian jujube fruit puree and pectin

Published:2022-01-10 Issue:3 Volume:45 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Engineering

Author:

Neog Biswajyoti¹,Das Jitul K.¹,Vijayakumar Akhila¹,Badwaik Laxmikant S.¹^ORCID

Affiliation:

1. Department of Food Engineering and Technology School of Engineering, Tezpur University Napaam Assam India

Funder

Tezpur University

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13977

Reference29 articles.

1. Extending the shelf life of strawberries by the sonochemical coating of their surface with nanoparticles of an edible anti‐bacterial compound;Abu Salha B.;Applied Nanoscience,2021

2. Physico-mechanical and antimicrobial properties of gelatin film from the skin of unicorn leatherjacket incorporated with essential oils

3. Nanocomposite Edible Films from Mango Puree Reinforced with Cellulose Nanofibers

4. Characterization of Composite Edible Films Based on Pectin/Alginate/Whey Protein Concentrate

5. Development and characterization of composite edible films based on sodium alginate and pectin

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