4.7 Article

Effect of Cinnamon Extraction Oil (CEO) for Algae Biofilm Shelf-Life Prolongation

Related references

Note: Only part of the references are listed.
Article Chemistry, Applied

Crosslinking of agarose bioplastic using citric acid

Ankur Awadhiya et al.

CARBOHYDRATE POLYMERS (2016)

Article Chemistry, Applied

Biodegradable and non-retrogradable eco-films based on starch-glycerol with citric acid as crosslinking agent

Paula Gonzalez Seligra et al.

CARBOHYDRATE POLYMERS (2016)

Article Food Science & Technology

Physical and antibacterial properties of alginate films containing cinnamon bark oil and soybean oil

Yue Zhang et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2015)

Article Food Science & Technology

Whey Protein Concentrate Edible Film Activated with Cinnamon Essential Oil

Somayeh Bahram et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2014)

Article Agriculture, Dairy & Animal Science

Utilization of buffered vinegar to increase the shelf life of chicken retail cuts packaged in carbon dioxide

Monil A. Desai et al.

POULTRY SCIENCE (2014)

Review Food Science & Technology

Antimicrobial agents for food packaging applications

Suet-Yen Sung et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2013)

Article Food Science & Technology

Application of FT-MIR Spectroscopy for Fingerprinting Bioactive Molecules of Plant Ingredients and a New Formula with Antimicrobial Effect

Florina Bunghez et al.

BULLETIN OF UNIVERSITY OF AGRICULTURAL SCIENCES AND VETERINARY MEDICINE CLUJ-NAPOCA-FOOD SCIENCE AND TECHNOLOGY (2013)

Article Chemistry, Applied

Citric acid cross-linking of starch films

Narendra Reddy et al.

FOOD CHEMISTRY (2010)

Article Biotechnology & Applied Microbiology

Alkali-Catalyzed Low Temperature Wet Crosslinking of Plant Proteins Using Carboxylic Acids

Narendra Reddy et al.

BIOTECHNOLOGY PROGRESS (2009)

Article Food Science & Technology

ANTIMICROBIAL, PHYSICAL AND MECHANICAL PROPERTIES OF CHITOSAN-BASED FILMS INCORPORATED WITH THYME, CLOVE AND CINNAMON ESSENTIAL OILS

M. H. Hosseini et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2009)