Sustainable Food Packaging Technology. Группа авторов

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in seafood preservation: a review. Food Chemistry 240: 505–513.

      83 83 Gómez‐Estaca, J., López‐Caballero, M.E., Martínez‐Bartolomé, M.Á. et al. (2018). The effect of the combined use of high pressure treatment and antimicrobial edible film on the quality of salmon carpaccio. International Journal of Food Microbiology 283: 28–36.

      84 84 Azeredo, H.M.C. and Waldron, K.W. (2016). Crosslinking in polysaccharide and protein films and coatings for food contact: a review. Trends in Food Science & Technology 52: 109–122.

      85 85 Etxabide, A., Urdanpilleta, M., de la Caba, K., and Guerrero, P. (2016b). Control of cross‐linking reaction to tailor the properties of thin films based on gelatin. Materials Letters 185: 366–369.

      86 86 Taghizadeh, M., Mohammadifar, M.A., Sadeghi, E. et al. (2018). Photosensitizer‐induced cross‐linking: a novel approach for improvement of physicochemical and structural properties of gelatin edible films. Food Research International 112: 90–97.

      87 87 Sun, X., Guo, X., Ji, M. et al. (2019). Preservative effects of fish gelatin coating enriched with CUR/βCD emulsion on grass carp (Ctenopharyngodon idellus) fillets during storage at 4 °C. Food Chemistry 272: 643–652.

      88 88 Adilah, A.N., Jamilah, B., Noranizan, M.A., and Hanani, Z.A.N. (2018). Utilization of mango peel extracts on the biodegradable films for active packaging. Food Packaging and Shelf Life 16: 1–7.

      89 89 Benbettaïeb, N., Tanner, C., Cayot, P. et al. (2018). Impact of functional properties and release kinetics on antioxidant activity of biopolymer active films and coatings. Food Chemistry 242: 369–377.

      90 90 Kim, H., Beak, S.E., and Song, K.B. (2018). Development of a hagfish skin gelatin film containing cinnamon bark essential oil. LWT Food Science and Technology 96: 583–588.

      91 91 Nilsuwan, K., Benjakul, S., and Prodpran, T. (2018b). Properties and antioxidative activity of fish gelatin‐based film incorporated with epigallocatechin gallate. Food Hydrocolloids 80: 212–221.

      92 92 Wu, J., Sun, X., Guo, X. et al. (2018). Physicochemical, antioxidant, in vitro release, and heat sealing properties of fish gelatin films incorporated with β‐cyclodextrin/curcumin complexes for apple juice preservation. Food and Bioprocess Technology 11 (2): 447–461.

      93 93 Feng, X., Ng, V.K., Mikš‐Krajnik, M., and Yang, H. (2017). Effects of fish gelatin and tea polyphenol coating on the spoilage and degradation of myofibril in fish fillet during cold storage. Food and Bioprocess Technology 10 (1): 89–102.

      94 94 Liang, C., Jia, M., Tian, D. et al. (2017). Edible sturgeon skin gelatine films: tensile strength and UV light‐barrier as enhanced by blending with esculine. Journal of Functional Foods 37: 219–228.

      95 95 López, D., Márquez, A., Gutiérrez‐Cutiño, M. et al. (2017). Edible film with antioxidant capacity based on salmon gelatin and boldine. LWT Food Science and Technology 77: 160–169.

      96 96 Benbettaïeb, N., Chambin, O., Assifaoui, A. et al. (2016). Release of coumarin incorporated into chitosan‐gelatin irradiated films. Food Hydrocolloids 56: 266–276.

      97 97 Feng, X., Bansal, N., and Yang, H. (2016). Fish gelatin combined with chitosan coating inhibits myofibril degradation of golden pomfret (Trachinotus blochii) fillet during cold storage. Food Chemistry 200: 283–292.

      98 98 Chin, S.S., Lyn, F.H., and Hanani, Z.A.N. (2017). Effect of Aloe vera (Aloe barbadensis Miller) gel on the physical and functional properties of fish gelatin films as active packaging. Food Packaging and Shelf Life 12: 128–134.

      99 99 Kchaou, H., Jridi, M., Abdelhedi, O. et al. (2017). Development and characterization of cuttlefish (Sepia officinalis) skin gelatin‐protein isolate blend films. International Journal of Biological Macromolecules 105: 1491–1500.

      100 100 Garrido, T., Etxabide, A., de la Caba, K., and Guerrero, P. (2017). Versatile soy protein films and hydrogels by the incorporation of β‐chitin from squid pens (Loligo sp.). Green Chemistry 19 (24): 5923–5931.

      101 101 Hou, Y., Shavandi, A., Carne, A. et al. (2016). Marine shells: potential opportunities for extraction of functional and health‐promoting materials. Environmental Science and Technology 46 (11–12): 1047–1116.

      102 102 Muxika, A., Etxabide, A., Uranga, J. et al. (2017). Chitosan as a bioactive polymer: processing, properties and applications. International Journal of Biological Macromolecules 105: 1358–1368.

      103 103 Castillo, L.A., Farenzena, S., Pintos, E. et al. (2017). Active films based on thermoplastic corn starch and chitosan oligomer for food packaging applications. Food Packaging and Shelf Life 14: 128–136.

      104 104 Baron, R.D., Pérez, L.L., Salcedo, J.M. et al. (2017). Production and characterization of films based on blends of chitosan from blue crab (Callinectes sapidus) waste and pectin from orange (Citrus sinensis Osbeck) peel. International Journal of Biological Macromolecules 98: 676–683.

      105 105 Huang, C.Y., Kuo, C.H., Wu, C.H. et al. (2018). Extraction of crude chitosans from squid (Illex argentinus) pen by a compressional puffing‐pretreatment process and evaluation of their antibacterial activity. Food Chemistry 254: 217–223.

      106 106 Sedaghat, F., Yousefzadi, M., Toiserkani, H., and Najafipour, S. (2017). Bioconversion of shrimp waste Penaeus merguiensis using lactic acid fermentation: an alternative procedure for chemical extraction of chitin and chitosan. International Journal of Biological Macromolecules 104: 883–888.

      107 107 Zhang, H., Yun, S., Song, L. et al. (2017). The preparation and characterization of chitin and chitosan under large‐scale submerged fermentation level using shrimp by‐products as substrate. International Journal of Biological Macromolecules 96: 334–339.

      108 108 Shavandi, A., Hu, Z., Teh, S.S. et al. (2017). Antioxidant and functional properties of protein hydrolysates obtained from squid pen chitosan extraction effluent. Food Chemistry 227: 194–201.

      109 109 Pachapur, V.L., Guemiza, K., Rouissi, T. et al. (2015). Novel biological and chemical methods of chitin extraction from crustacean waste using saline water. Journal of Chemical Technology and Biotechnology 91 (8): 2331–2339.

      110 110 Lopes, C., Antelo, L.T., Franco‐Uría, A. et al. (2018). Chitin production from crustacean biomass: sustainability assessment of chemical and enzymatic processes. Journal of Cleaner Production 172: 4140–4151.

      111 111 El Knidri, H., El Khalfaouy, R., Laajeb, A. et al. (2016). Eco‐friendly extraction and characterization of chitin and chitosan from the shrimp shell waste via microwave irradiation. Process Safety and Environmental Protection 104: 395–405.

      112 112 Chen, G., Ali, F., Dong, S. et al. (2018). Preparation, characterization and functional evaluation of chitosan‐based films with zein coatings produced by cold plasma. Carbohydrate Polymers 202: 39–46.

      113 113 Priyadarshi, R., Sauraj, R., Kumar, B. et al. (2018). Chitosan films incorporated with Apricot (Prunus armeniaca) kernel essential oil as active food packaging material. Food Hydrocolloids 85: 158–166.

      114 114 Zhang, C., Wang, Z., Li, Y. et al. (2019a). The preparation and physiochemical characterization of rapeseed protein hydrolysate‐chitosan composite films. Food Chemistry 272: 694–701.

      115 115 Bonilla, F., Chouljenko, A., Reyes, V. et al. (2018). Impact of chitosan application technique on refrigerated catfish fillet quality. LWT Food Science and Technology 90: 277–282.

      116 116 Limchoowong, N.,

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