Prolonging shelf life of chicken breast fillets by using plasma-improved chitosan/low density polyethylene bilayer film containing summer savory essential oil-Reference-Cited by-同舟云学术

Prolonging shelf life of chicken breast fillets by using plasma-improved chitosan/low density polyethylene bilayer film containing summer savory essential oil

Published:2020-08 Issue: Volume:156 Page:321-328
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Moradi Ehsan,Moosavi Motahareh Hashemi,Hosseini Seydeh Marzieh,Mirmoghtadaie Leila,Moslehishad Maryam,Khani Mohammad Reza,Jannatyha Narges,Shojaee-Aliabadi Saeedeh

Funder

Shahid Beheshti University of Medical Sciences

Laser-Plasma Research Institute of Shahid Beheshti University

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference49 articles.

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4. Effect of cold atmospheric pressure plasma gas composition on the surface and cyto-compatible properties of low density polyethylene (LDPE) films;Pandiyaraj;Curr. Appl. Phys.,2016

5. Cold plasma treatments for improvement of the applicability of defatted soybean meal-based edible film in food packaging;Oh;Food Hydrocoll.,2016

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3. Design and characterization of chitosan-based films incorporated with summer savory (Satureja hortensis L.) essential oil for active packaging;International Journal of Biological Macromolecules;2024-01

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