Application of antimicrobial active packaging film made of semolina flour, nano zinc oxide and nano‐kaolin to maintain the quality of low‐moisture mozzarella cheese during low‐temperature storage-Reference-Cited by-同舟云学术

Application of antimicrobial active packaging film made of semolina flour, nano zinc oxide and nano‐kaolin to maintain the quality of low‐moisture mozzarella cheese during low‐temperature storage

Published:2019-01-25 Issue:6 Volume:99 Page:2716-2725
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Jafarzadeh Shima¹^ORCID,Rhim Jong‐Whan²,Alias Abd Karim¹,Ariffin Fazilah¹,Mahmud Shahrom³

Affiliation:

1. Food Biopolymer Research Group, Food Technology Division, School of Industrial TechnologyUniversity Sains Malaysia Penang Malaysia

2. Department of Food and Nutrition, Center for Humanities and Sciences, Bio‐nanocomposite Research CenterKyung Hee University Seoul Republic of Korea

3. Nano Optoelectronic Research (NOR) Lab, School of PhysicsUniversity Sains Malaysia Penang Malaysia

Funder

Ministry of Agriculture, Food and Rural Affairs

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.9439

Reference46 articles.

1. Active coating and modified-atmosphere packaging to extend the shelf life of Fior di Latte cheese

2. US Department of Agriculture (USDA) Per Capita Consumption of Selected Cheese Varieties 1970–2005. Washington D.C. (2006).

3. US Department of Agriculture (USDA).USDA Specifications for Mozzarella Cheeses. 1339 Washington D.C. (1980).

4. Fate of Escherichia coli O157:H7 during the manufacture of Mozzarella cheese

5. Stability of Shredded Mozzarella Cheese Under Modified Atmospheres

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