A new natural drying method for food packaging and preservation using biopolymer-based dehydration film

Active/intelligent packaging films developed by immobilizing anthocyanins from purple sweetpotato and purple cabbage in locust bean gum, chitosan and κ-carrageenan-based matrices

(2022) Huimin Yong et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Development of Hybrid Film Based on Carboxymethyl Chitosan-Gum Arabic Incorporated Citric Acid and Polyphenols from Cinnamomum camphora Seeds for Active Food Packaging

(2022) Fawze Alnadari et al.   JOURNAL OF POLYMERS AND THE ENVIRONMENT

Preparation and characterization of cassava starch/sodium carboxymethyl cellulose edible film incorporating apple polyphenols

(2022) Lin Lin et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Preparation and application of a colorimetric film based on sodium alginate/sodium carboxymethyl cellulose incorporated with rose anthocyanins

(2022) Yang Yang et al.   FOOD CHEMISTRY

Development of gum arabic-based nanocomposite films reinforced with cellulose nanocrystals for strawberry preservation

(2021) Shufang Kang et al.   FOOD CHEMISTRY

Effect of surface coating with seeds mucilages and xanthan gum on oil uptake and physical properties of fried potato strips

(2021) Fakhreddin Salehi et al.   Food Science & Nutrition

Antioxidant and anti-inflammatory activities of target anthocyanins di-glucosides isolated from Syzygium cumini pulp by high speed counter-current chromatography

(2020) Mohamed Abdin et al.   JOURNAL OF FOOD BIOCHEMISTRY

Research into the super-absorbent polymers on agricultural water

(2020) Fujin Ai et al.   AGRICULTURAL WATER MANAGEMENT

Effects of Different Drying Methods on Drying Kinetics, Microstructure, Color, and the Rehydration Ratio of Minced Meat

(2019) Aslı Aksoy et al.   Foods

α-Glucosidase inhibitory effect of anthocyanins from Cinnamomum camphora fruit: Inhibition kinetics and mechanistic insights through in vitro and in silico studies

(2019) Ji-guang Chen et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Preparation and characterization of active and intelligent packaging films based on cassava starch and anthocyanins from Lycium ruthenicum Murr

(2019) Yan Qin et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Quality characteristics of cold-dried beef slices

(2019) Elif Aykın-Dinçer et al.   MEAT SCIENCE

Preparation and characterization of indicator films from carboxymethyl-cellulose/starch and purple sweet potato (Ipomoea batatas (L.) lam) anthocyanins for monitoring fish freshness

(2019) Guangyang Jiang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Inhibitory effect of mulberry (Morus alba) polyphenol on the lipid and protein oxidation of dried minced pork slices during heat processing and storage

(2018) Liang Xu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of drying air temperature and slice thickness on the physical and microbiological quality of dried beef

(2018) Eunice A. Mewa et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Drying kinetics, adsorption isotherms and quality characteristics of vacuum-dried beef slices with different salt contents

(2018) Elif Aykın-Dinçer et al.   MEAT SCIENCE

Heterocyclic Amines and Polycyclic Aromatic Hydrocarbons in Cooked Meat Products: A Review

(2018) Samuel Ayofemi Olalekan Adeyeye   POLYCYCLIC AROMATIC COMPOUNDS

Preparation, swelling behaviors and fertilizer-release properties of sodium humate modified superabsorbent resin

(2018) Xianglin Yu et al.   Materials Today Communications

Improving the integrity of natural biopolymer films used in food packaging by crosslinking approach: A review

(2017) Farhad Garavand et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Analysis of Consumers' Preferences and Price Sensitivity to Native Chickens

(2017) Min-A Lee et al.   Korean Journal for Food Science of Animal Resources

Preparation and properties of quaternary ammonium chitosan-g-poly(acrylic acid-co-acrylamide) superabsorbent hydrogels

(2017) Guanghua He et al.   REACTIVE & FUNCTIONAL POLYMERS

Isolation, antioxidant property and protective effect on PC12 cell of the main anthocyanin in fruit of Lycium ruthenicum Murray

(2017) Jilong Tang et al.   Journal of Functional Foods

Effect of freezing on electrical properties and quality of thawed chicken breast meat

(2016) Ran Wei et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

Bound and free water distribution in wood during water uptake and drying as measured by 1D magnetic resonance imaging

(2016) Özlem Gezici-Koç et al.   CELLULOSE

Chemical deterioration and discoloration of semi-dried tilapia processed by sun drying and microwave drying

(2016) Manat Chaijan et al.   DRYING TECHNOLOGY

Extraction of natural dyes from Cinnamomum camphora (L.) presl fruit and their application on wool fabric

(2016) Chunxia Wang et al.   TEXTILE RESEARCH JOURNAL

Optimization of ultrasound-assisted extraction of anthocyanins from haskap berries ( Lonicera caerulea L.) using Response Surface Methodology

(2015) Giovana Bonat Celli et al.   ULTRASONICS SONOCHEMISTRY

Effects of Different Drying Methods on Quality Traits of Hanwoo Beef Jerky from Low-Valued Cuts during Storage

(2012) Dong-Gyun Lim et al.   Korean Journal for Food Science of Animal Resources

Impact of freezing and thawing on the quality of meat: Review

(2012) Coleen Leygonie et al.   MEAT SCIENCE

Goat meat quality. Effects of salting, air-drying and ageing processes

(2011) A. Teixeira et al.   SMALL RUMINANT RESEARCH

Shelf life extension of lamb meat using thyme or oregano essential oils and modified atmosphere packaging

(2010) I. Karabagias et al.   MEAT SCIENCE

Proximate and Polyphenolic Characterization of Cranberry Pomace†

(2009) Brittany L. White et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY