Production of Konjac Glucomannan Antimicrobial Film for Extending Shelf Life of Fresh-Cut Vegetables-Reference-Cited by-同舟云学术

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Production of Konjac Glucomannan Antimicrobial Film for Extending Shelf Life of Fresh-Cut Vegetables

Published:2016-12-30 Issue:1 Volume:3 Page:17
ISSN:2311-7524
Container-title:Horticulturae
language:en
Short-container-title:Horticulturae

Author:

Saeheng Panya,Eamsakulrat Panuwat,Mekkerdchoo Orachorn,Borompichaichartkul Chaleeda

Publisher

MDPI AG

Subject

Horticulture,Plant Science

Link

http://www.mdpi.com/2311-7524/3/1/17/pdf

Reference20 articles.

1. Standard Test Method for Water Vapor Transmission of Material,1995

2. Standard Test Method for Tensile Properties of Thin Plastic Sheeting,2001

3. Review of konjac glucomannan;Davé;J. Environ. Polym. Degrad.,1997

4. Liquid crystalline, rheological and thermal properties of konjac glucomannan

5. Release characteristics of dibucaine dispersed in konjac gels

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1. Konjac glucomannan: A comprehensive review of its extraction, health benefits, and pharmaceutical applications;Carbohydrate Polymers;2024-09

2. Recent progress in konjac glucomannan-based active food packaging films and property enhancement strategies;Food Hydrocolloids;2022-07

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4. Evaluation of Jatropha curcas L. leaves mulching on wheat growth and biochemical attributes under water stress;BMC Plant Biology;2021-06-29

5. Bioactive edible film based on Konjac glucomannan and probiotic Lactobacillus plantarum strains: Physicochemical properties and shelf life of fresh‐cut kiwis;Journal of Food Science;2021-01-07

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