Active Food Packaging Evolution: Transformation from Micro- to Nanotechnology-Reference-Cited by-同舟云学术

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Active Food Packaging Evolution: Transformation from Micro- to Nanotechnology

Published:2010-09-30 Issue:9 Volume:50 Page:799-821
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Imran Muhammad,Revol-Junelles Anne-Marie,Martyn Agnieszka,Tehrany Elmira Arab,Jacquot Muriel,Linder Michel,Desobry Stéphane

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/10408398.2010.503694

Reference190 articles.

1. Recent advances on chitosan-based micro- and nanoparticles in drug delivery

2. Effect of bovine lactoferrin against Carnobacterium viridans

3. Enhancing the antimicrobial effects of bovine lactoferrin against Escherichia coli O157:H7 by cation chelation, NaCl and temperature

4. Effects on Escherichia coli O157:H7 and meat starter cultures of bovine lactoferrin in broth and microencapsulated lactoferrin in dry sausage batters

5. Temperature-Sensitive Microcapsules Containing Lactoferrin and Their Action Against Carnobacterium viridans on Bologna

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1. The Effect of the DBD Cold Plasma Process on the Physicochemical, Mechanical, and Microbial Properties of the Biodegradable Packaging Film (Based on Gelatin-Sodium Alginate) Incorporated with AgNPs to Extend the Shelf Life of Trout Fish in the Refrigerator;Food and Bioprocess Technology;2024-07-01

2. Recent Advances in Encapsulation for Food Applications;Foods;2024-02-14

3. Boric acid-crosslinked poly(vinyl alcohol): biodegradable, biocompatible, robust, and high-barrier paper coating;Green Chemistry;2024

4. Role of Antimicrobial Peptides in Agriculture and Industries;Antimicrobial Peptides from Lactic Acid Bacteria;2024

5. Nanobiotechnology;Handbook of Nanomaterials, Volume 2;2024

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