Evaluation of electrostatic powder coating method to prolong the shelf life of cheese slices-Reference-Cited by-同舟云学术

Evaluation of electrostatic powder coating method to prolong the shelf life of cheese slices

Published:2022-03-22 Issue:4 Volume:87 Page:1742-1753
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Murid Misbah¹²^ORCID,Khan Muhammad Kashif Iqbal¹³^ORCID,Butt Masood Sadiq¹,Maan Abid Aslam¹³,Sablani Shyam S.²^ORCID

Affiliation:

1. National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan

2. Department of Biological Systems Engineering Washington State University Pullman Washington USA

3. Department of Food Engineering University of Agriculture Faisalabad Pakistan

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16086

Reference37 articles.

1. Biological role of Piper nigrum L. (Black pepper): A review

2. Modelling and Kinetic Study of Novel and Sustainable Microwave-Assisted Dehydration of Sugarcane Juice

3. Water sorption properties and antimicrobial action of zinc oxide nano particles loaded sago starch film;Bajpai S.;Journal of Microbiology, Biotechnology and Food Sciences.,2020

4. Electrostatic Coating Technologies for Food Processing

5. Electrostatic powder coating of sodium erythorbate and GDL to improve color and decrease microbial counts on meat

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