相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。In situ self-assembly chitosan/ε-polylysine bionanocomposite film with enhanced antimicrobial properties for food packaging
Chunhua Wu et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)
Preparation of carrageenan-based functional nanocomposite films incorporated with melanin nanoparticles
Swarup Roy et al.
COLLOIDS AND SURFACES B-BIOINTERFACES (2019)
Effect of ε-polylysine addition on κ-carrageenan gel properties: Rheology, water mobility, thermal stability and microstructure
Tingting Li et al.
FOOD HYDROCOLLOIDS (2019)
Effect of ε-polylysine and ice storage on microbiota composition and quality of Pacific white shrimp (Litopenaeus vannamei) stored at 0 °C
Shiliang Jia et al.
FOOD MICROBIOLOGY (2019)
A novel natural coating for food preservation: Effectiveness on microbial growth and physicochemical parameters
Marcio Carocho et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Encapsulation of Peppermint Oil with Carboxymethyl kappa Carrageenan-Gelatine-Chitosan
K. K. Irma et al.
INTERNATIONAL CONFERENCE ON CONDENSED MATTERS AND ADVANCED MATERIALS (IC2MAM 2018) (2019)
The effects of edible chitosan-based coatings on flavor quality of raw grass carp (Ctenopharyngodon idellus) fillets during refrigerated storage
Dawei Yu et al.
FOOD CHEMISTRY (2018)
Edible films and coatings in seafood preservation: A review
Samira Dehghani et al.
FOOD CHEMISTRY (2018)
Development of antibacterial epsilon-polylysine/chitosan hybrid films and the effect on citrus
Ya-na Li et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)
Preparation of epsilon-polylysine/chitosan nanofibers for food packaging against Salmonella on chicken
Lin Lin et al.
FOOD PACKAGING AND SHELF LIFE (2018)
Shelf-life extension of Pacific white shrimp using algae extracts during refrigerated storage
Yingchang Li et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2017)
Combination of nisin and ε-polylysine with chitosan coating inhibits the white blush of fresh-cut carrots
Zunyang Song et al.
FOOD CONTROL (2017)
Development of edible films and coatings from alginates and carrageenans
Elham Tavassoli-Kafrani et al.
CARBOHYDRATE POLYMERS (2016)
Effects of chitosan combined with nisin treatment on storage quality of large yellow croaker (Pseudosciaena crocea)
Hui Guohua et al.
FOOD CHEMISTRY (2016)
Effect of chitosan coating combined with pomegranate peel extract on the quality of Pacific white shrimp during iced storage
Gaofeng Yuan et al.
FOOD CONTROL (2016)
Effect of variables on the thickness of an edible coating applied on frozen fish - Establishment of the concept of safe dipping time
Nuno M. Soares et al.
JOURNAL OF FOOD ENGINEERING (2016)
Shelf-life of pacific white shrimp (Litopenaeus vannamei) as affected by weakly acidic electrolyzed water ice-glazing and modified atmosphere packaging
Bin Zhang et al.
FOOD CONTROL (2015)
Biological effects of chitosan and its derivatives
Dai-Hung Ngo et al.
FOOD HYDROCOLLOIDS (2015)
Effect of peach gum polysaccharides on quality changes of white shrimp
Xing-Cun Yao et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2015)
Assessment of antibacterial and antioxidant properties of chitosan edible films incorporated with maqui berry (Aristotelia chilensis)
E. Genskowsky et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Effects of ε-Polylysine on Physicochemical Characteristics of Chilled Pork
Ying-Qiu Li et al.
FOOD AND BIOPROCESS TECHNOLOGY (2014)
Quality enhancement in the Japanese sea bass (Lateolabrax japonicas) fillets stored at 4 °C by chitosan coating incorporated with citric acid or licorice extract
Xujian Qiu et al.
FOOD CHEMISTRY (2014)
Combined effect of electrolyzed oxidizing water and chitosan on the microbiological, physicochemical, and sensory attributes of American shad (Alosa sapidissima) during refrigerated storage
Gangchun Xu et al.
FOOD CONTROL (2014)
Effects of Vacuum Packaging and Wrapping with Chitosan-Based Edible Film on the Extension of the Shelf Life of Sea Bass (Dicentrarchus labrax) Fillets in Cold Storage (4 A°C)
Ali Gunlu et al.
FOOD AND BIOPROCESS TECHNOLOGY (2013)
Quality enhancement in refrigerated red drum (Sciaenops ocellatus) fillets using chitosan coatings containing natural preservatives
Tingting Li et al.
FOOD CHEMISTRY (2013)
Shelf-life extension of crucian carp (Carassius auratus) using natural preservatives during chilled storage
Tingting Li et al.
FOOD CHEMISTRY (2012)
Coating effects of tea polyphenol and rosemary extract combined with chitosan on the storage quality of large yellow croaker (Pseudosciaena crocea)
Tingting Li et al.
FOOD CONTROL (2012)
Effect of cinnamaldehyde on melanosis and spoilage of Pacific white shrimp (Litopenaeus vannamei) during storage
Honglei Mu et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2012)
Freshness assessment of ray fish stored in ice by biochemical, chemical and physical methods
V. M. Ocano-Higuera et al.
FOOD CHEMISTRY (2011)
Lipid damage during frozen storage of Atlantic halibut (Hippoglossus hippoglossus) in active packaging film containing antioxidants
D. A. Pereira de Abreu et al.
FOOD CHEMISTRY (2011)
Effect of sodium alginate-based edible coating containing different anti-oxidants on quality and shelf life of refrigerated bream (Megalobrama amblycephala)
Yongling Song et al.
FOOD CONTROL (2011)
Biochemical, microbiological and sensory changes in shrimp (Panaeus aztecus) dipped in different solutions using face-centred central composite design
Violeta T. Pardio et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2011)
Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout
Seyed Mahdi Ojagh et al.
FOOD CHEMISTRY (2010)
Chitosan application for active bio-based films production and potential in the food industry: Review
Mohammed Aider
LWT-FOOD SCIENCE AND TECHNOLOGY (2010)
Combined effects of chemical dip and/or carrageenan coating and/or controlled atmosphere on quality of fresh-cut banana
S. L. S. Bico et al.
FOOD CONTROL (2009)
Preservation and shelf-life extension of shrimps and clams by high hydrostatic pressure
Mehmet Buyukcan et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2009)
The use of a tea polyphenol dip to extend the shelf life of silver carp (Hypophthalmicthys molitrix) during storage in ice
Wenjiao Fan et al.
FOOD CHEMISTRY (2008)
Chemical, sensory and shelf life evaluation of sliced salmon treated with salts of organic acids
Khalid Ibrahim Sallam
FOOD CHEMISTRY (2007)
Effect of super chilling storage on maintenance of freshness of kuruma prawn
M Ando et al.
FOOD SCIENCE AND TECHNOLOGY RESEARCH (2004)
ε-Poly-L-lysine:: microbial production, biodegradation and application potential
T Yoshida et al.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2003)
Freshness assessment of cultured sea bream (Sparus aurata) by chemical, physical and sensory methods
C Alasalvar et al.
FOOD CHEMISTRY (2001)