Development of potato starch based active packaging films loaded with antioxidants and its effect on shelf life of beef

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(2014) Richard Tester   STARCH-STARKE

Preparation and characterization of active gelatin-based films incorporated with natural antioxidants

(2013) Jian-Hua Li et al.   FOOD HYDROCOLLOIDS

Immobilization of green tea extract on polypropylene films to control the antioxidant activity in food packaging

(2013) Carol López de Dicastillo et al.   FOOD RESEARCH INTERNATIONAL

Response surface modeling and analysis of barrier and optical properties of maize starch edible films

(2013) J. Prakash Maran et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Relationship between the solubility, dosage and antioxidant capacity of carnosic acid in raw and cooked ground buffalo meat patties and chicken patties

(2013) B.M. Naveena et al.   MEAT SCIENCE

Influence of natural extracts on the shelf life of modified atmosphere-packaged pork patties

(2013) José M. Lorenzo et al.   MEAT SCIENCE

Antioxidant and antimicrobial activities of leafy green vegetable extracts and their applications to meat product preservation

(2012) Sung-Jin Kim et al.   FOOD CONTROL

Preparation, properties and antioxidant activity of an active film from silver carp (Hypophthalmichthys molitrix) skin gelatin incorporated with green tea extract

(2012) Jiulin Wu et al.   FOOD HYDROCOLLOIDS

Development of a rice starch-based coating with antioxidant and microbe-barrier properties and study of its effect on tomatoes stored at room temperature

(2012) Deba Krishna Das et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Development and characterisation of a new biodegradable edible film made from kefiran, an exopolysaccharide obtained from kefir grains

(2011) Mehran Ghasemlou et al.   FOOD CHEMISTRY

Active antioxidant packaging films: Development and effect on lipid stability of brined sardines

(2011) Carol López-de-Dicastillo et al.   FOOD CHEMISTRY

An approach for the enhancement of the mechanical properties and film coating efficiency of shellac by the formation of composite films based on shellac and gelatin

(2011) Sitthiphong Soradech et al.   JOURNAL OF FOOD ENGINEERING

Effect of two different red grape pomace extracts obtained under different extraction systems on meat quality of pork burgers

(2011) María Dolores Garrido et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antioxidant effects of Satureja montana L. essential oil on TBARS and color of mortadella-type sausages formulated with different levels of sodium nitrite

(2011) Thales Leandro Coutinho de Oliveira et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Release of butylated hydroxytoluene (BHT) from Poly(lactic acid) films

(2011) Heberto Ortiz-Vazquez et al.   POLYMER TESTING

Physical properties and antioxidant activity of an active film from chitosan incorporated with green tea extract

(2010) Ubonrat Siripatrawan et al.   FOOD HYDROCOLLOIDS

Properties of film from cuttlefish (Sepia pharaonis) skin gelatin incorporated with cinnamon, clove and star anise extracts

(2010) Md. Sazedul Hoque et al.   FOOD HYDROCOLLOIDS

Evaluation of the effects of selected plant-derived nutraceuticals on the quality and shelf-life stability of raw and cooked pork sausages

(2010) J.E. Hayes et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Quality and safety aspects of meat products as affected by various physical manipulations of packaging materials

(2010) Keun Taik Lee   MEAT SCIENCE

Preservation technologies for fresh meat – A review

(2010) G.H. Zhou et al.   MEAT SCIENCE

Effect of moderate electric fields in the permeation properties of chitosan coatings

(2009) B.W.S. Souza et al.   FOOD HYDROCOLLOIDS

Covalent Insertion of Antioxidant Molecules on Chitosan by a Free Radical Grafting Procedure

(2009) Manuela Curcio et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of type and content of binary polyol mixtures on physical and mechanical properties of starch-based edible films

(2007) Riku A. Talja et al.   CARBOHYDRATE POLYMERS

Antioxidative activity and properties of fish skin gelatin films incorporated with BHT and α-tocopherol

(2007) Akkasit Jongjareonrak et al.   FOOD HYDROCOLLOIDS