Properties of novel chitosan incorporated with hexahydro‐β‐acids edible films and its effect on shelf life of pork
Author:
Affiliation:
1. College of Chemistry and Chemical EngineeringXinjiang University Urumqi 830046 China
Funder
National Natural Science Foundation of China
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15093
Reference50 articles.
1. Characterization of films based on enzymatically modified chitosan derivatives with phenol compounds
2. Response surface methodology for optimisation of edible chitosan coating formulations incorporating essential oil against several foodborne pathogenic bacteria
3. Effect of the incorporation of antioxidants on physicochemical and antioxidant properties of wheat starch–chitosan films
4. Effects of chitosan, aqueous extract of ginger, onion and garlic on quality and shelf life of stewed-pork during refrigerated storage
5. Antimicrobial activity of soy edible films incorporated with thyme and oregano essential oils on fresh ground beef patties
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