Covalent Immobilization of Polypeptides on Polylactic Acid Films and Their Application to Fresh Beef Preservation-Reference-Cited by-同舟云学术

Covalent Immobilization of Polypeptides on Polylactic Acid Films and Their Application to Fresh Beef Preservation

Published:2020-08-21 Issue:39 Volume:68 Page:10532-10541
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Huang Yongfei¹^ORCID,Wang Yifen²^ORCID,Li Yuqi¹,Luo Chenmin¹,Yang Chunxiang¹,Shi Wenzheng¹³,Li Li¹³^ORCID

Affiliation:

1. Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, People’s Republic of China

2. Biosystems Engineering Department, Auburn University, Auburn, Alabama 36849-5417, United States

3. Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, People’s Republic of China

Funder

Ministry of Science and Technology of the People's Republic of China

Global Food Systems Research Consortium Collaborative Research

Program of Special Capability Development for Local Colleges and Universities in Shanghai

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.0c03922

Reference43 articles.

1. Effect of pretreatment with carbon monoxide and ozone on the quality of vacuum packaged beef meats

2. Effect of Rosmarinus officinalis L. essential oil combined with different packaging conditions to extend the shelf life of refrigerated beef meat

3. Characterization of polylactic acids-polyhydroxybutyrate based packaging film with fennel oil, and its application on oysters

4. Pistachio green hull extract as a natural antioxidant in beef patties: Effect on lipid and protein oxidation, color deterioration, and microbial stability during chilled storage

5. Recent applications of immobilized biomaterials in herbal analysis

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