Critical review of controlled release packaging to improve food safety and quality
Author:
Affiliation:
1. Department of Food Science, Rutgers, the State University of New Jersey, New Brunswick, NJ, USA
2. College of Engineering, QuFu Normal University, Rizhao, Shangdong, China
Funder
USDA Cooperative State Research, Education, and Extension Service Program on Improving Food Quality and Value
National Natural Science Foundation of China
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2018.1453778
Reference123 articles.
1. Antimicrobial Olive Leaf Gelatin films for enhancing the quality of cold-smoked Salmon
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3. Development of flexible zein–wax composite and zein–fatty acid blend films for controlled release of lysozyme
4. Plasticized Poly(lactic acid)–Poly(hydroxybutyrate) (PLA–PHB) Blends Incorporated with Catechin Intended for Active Food-Packaging Applications
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