Impregnation of Pectin–Sodium Caseinate Films with Lemongrass Essential Oil: Physical-Chemical, Antimicrobial, and Antioxidant Assessment-Reference-Cited by-同舟云学术

Impregnation of Pectin–Sodium Caseinate Films with Lemongrass Essential Oil: Physical-Chemical, Antimicrobial, and Antioxidant Assessment

Published:2024-06-20 Issue:7 Volume:4 Page:1772-1782
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Bhatia Saurabh¹²^ORCID,Khan Talha Shireen¹^ORCID,Alhadhrami Aysha Salim¹,Abbas Shah Yasir¹^ORCID,K. Philip Anil³,Dıblan Sevgin⁴,Koca Esra⁵,Aydemir Levent Yurdaer⁵,al-Hadhrami Aflah Khalfan Mohammed¹,Al-Harrasi Ahmed¹^ORCID

Affiliation:

1. Natural and Medical Sciences Research Center, University of Nizwa, P.O. Box 33, Birkat Al Mauz Nizwa 616, Oman

2. School of Health Science, University of Petroleum and Energy Studies, Dehradun 248007, India

3. School of Pharmacy, University of Nizwa, Birkat Al Mouz, Nizwa 616, Oman

4. Food Processing Department, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, Tarsus/Mersin 33100, Türkiye

5. Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, Adana 01250, Turkey

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.4c00324

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5. A Review on Biopolymer-Based Biodegradable Film for Food Packaging: Trends over the Last Decade and Future Research