Preservation of strawberry fruit quality via the use of active packaging with encapsulated thyme essential oil in zein nanofiber film-Reference-Cited by-同舟云学术

Preservation of strawberry fruit quality via the use of active packaging with encapsulated thyme essential oil in zein nanofiber film

Published:2021-05-25 Issue:9 Volume:56 Page:4239-4247
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Ansarifar Elham¹^ORCID,Moradinezhad Farid²^ORCID

Affiliation:

1. Social Determinants of Health Research Center Department of Public Health School of Health Birjand University of Medical Science Birjand Iran

2. Department of Horticultural Science Faculty of Agriculture University of Birjand P. O. Box: 331 Birjand Iran

Funder

Iran National Science Foundation

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15130

Reference30 articles.

1. Improving Strawberry fruit storability by edible coating as a carrier of thymol or calcium chloride;Amal S.H.A.;Journal of Horticulture Science & Ornamental Plants,2010

2. Optimization of limonene microencapsulation based on native and fibril soy protein isolate by VIKOR method

3. Fabrication and characterization of thymol-loaded nanofiber mats as a novel antimould surface material for coating cheese surface

4. Alginate oligosaccharide postharvest treatment preserve fruit quality and increase storage life via Abscisic acid signaling in strawberry

5. Multilayered electrospinning strategy for increasing the bioaccessibility of lycopene in gelatin-based sub-micron fiber structures

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