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Guo Y, Chen X, Gong P, Deng Z, Qi Z, Wang R, Long H, Wang J, Yao W, Yang W, Chen F. Recent advances in quality preservation of postharvest golden needle mushroom (Flammulina velutiper). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023. [PMID: 37014278 DOI: 10.1002/jsfa.12603] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/22/2022] [Revised: 02/17/2023] [Accepted: 04/04/2023] [Indexed: 06/19/2023]
Abstract
The golden needle mushroom (Flammulina velutiper) is one of the most productive mushrooms in the world. However, F. velutiper experiences continuous quality degradation in terms of changes in color and textural characteristics, loss of moisture, nutrition and flavor, and increased microbial populations due to its high respiratory activity during the postharvest phase. Postharvest preservation techniques, including physical, chemical and biological methods, play a vital role in maintaining postharvest quality and extending the shelf life of mushrooms. Therefore, in this study, the decay process of F. velutiper and the factors affecting its quality were comprehensively reviewed. Additionally, the preservation methods (e.g., low-temperature storage, packaging, plasma treatment, antimicrobial cleaning and 1-methylcyclopropene treatment) for F. velutiper used for the last 5 years were compared to provide an outlook on future research directions. Overall, this review aims to provide a reference for developing novel, green and safe preservation techniques for F. velutiper. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Yuxi Guo
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
| | - Xuefeng Chen
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
| | - Pin Gong
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
| | - Zhenfang Deng
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
| | - Zhuoya Qi
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
| | - Ruotong Wang
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
| | - Hui Long
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
| | - Jiating Wang
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
| | - Wenbo Yao
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
| | - Wenjuan Yang
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
| | - Fuxin Chen
- School of Chemistry and Chemical Engineering, Xi'an University of Science and Technology, Xi'an, China
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Percolation Network Formation in Nylon 6/Montmorillonite Nanocomposites: A Critical Structural Insight and the Impact on Solidification Process and Mechanical Behavior. Polymers (Basel) 2022; 14:polym14173672. [PMID: 36080748 PMCID: PMC9460736 DOI: 10.3390/polym14173672] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2022] [Revised: 08/31/2022] [Accepted: 09/01/2022] [Indexed: 11/20/2022] Open
Abstract
The incorporation of montmorillonite (MMT) into Nylon 6 can endow advantages like improved mechanical strength and thermal stability, making Nylon 6/MMT a possible ideal alternative for Nylon 66. However, the relationship between the microstructure and physical properties of nylon 6/MMT nanocomposites is unclear so far due to the complicated system, including the highly asymmetric geometry of the exfoliated MMT layer and the complicated interaction between MMT layers and entangled nylon 6 chains. Herein, we focus on two processes, namely the impact of MMT on the solidification procedure during molding and the toughness–brittleness transition during the tensile stretch, in order to elucidate the structure–property relationship of nylon 6/MMT composites. We firstly studied the solidification process of nylon 6/MMT with bending height experiments. The results showed that the solidification process occurs prior to the crystallization of nylon 6, indicating that a physical crosslinked network rather than a crystalline structure is the reason for the solidification process. Furthermore, the solidification speed has a step change at around 2 wt% MMT content, indicating that the MMT percolation network is related to the transition. We further studied the influence of MMT inclusion on the mechanical properties, and found the tensile strain at break showed a similar step change at around 2 wt% MMT content, which further confirms the existence of an MMT percolation network above 2 wt% MMT content. It was generally believed that the main effect of MMT on nylon 6 is the nanofiller enforcement; we found that the percolation effect of the highly asymmetric 2-D nanofiller plays a central role in influencing the mechanical properties and solidification behavior during molding.
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Nath D, R S, Pal K, Sarkar P. Nanoclay-based active food packaging systems: A review. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2021.100803] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Cereal and Confectionary Packaging: Background, Application and Shelf-Life Extension. Foods 2022; 11:foods11050697. [PMID: 35267329 PMCID: PMC8909407 DOI: 10.3390/foods11050697] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2022] [Revised: 02/14/2022] [Accepted: 02/15/2022] [Indexed: 02/01/2023] Open
Abstract
In both public and private sectors, one can notice a strong interest in the topic of sustainable food and packaging. For a long time, the spotlight for optimization was placed on well-known examples of high environmental impacts, whether regarding indirect resource use (e.g., meat, dairy) or problems in waste management. Staple and hedonistic foods such as cereals and confectionary have gained less attention. However, these products and their packaging solutions are likewise of worldwide ecologic and economic relevance, accounting for high resource input, production amounts, as well as food losses and waste. This review provides a profound elaboration of the status quo in cereal and confectionary packaging, essential for practitioners to improve sustainability in the sector. Here, we present packaging functions and properties along with related product characteristics and decay mechanisms in the subcategories of cereals and cereal products, confectionary and bakery wares alongside ready-to-eat savories and snacks. Moreover, we offer an overview to formerly and recently used packaging concepts as well as established and modern shelf-life extending technologies, expanding upon our knowledge to thoroughly understand the packaging’s purpose; we conclude that a comparison of the environmental burden share between product and packaging is necessary to properly derive the need for action(s), such as packaging redesign.
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Munteanu BS, Vasile C. Encapsulation of Natural Bioactive Compounds by Electrospinning-Applications in Food Storage and Safety. Polymers (Basel) 2021; 13:3771. [PMID: 34771329 PMCID: PMC8588354 DOI: 10.3390/polym13213771] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2021] [Revised: 10/21/2021] [Accepted: 10/26/2021] [Indexed: 12/18/2022] Open
Abstract
Packaging is used to protect foods from environmental influences and microbial contamination to maintain the quality and safety of commercial food products, to avoid their spoilage and to extend their shelf life. In this respect, bioactive packaging is developing to additionally provides antibacterial and antioxidant activity with the same goals i.e., extending the shelf life while ensuring safety of the food products. New solutions are designed using natural antimicrobial and antioxidant agents such as essential oils, some polysaccharides, natural inorganic nanoparticles (nanoclays, oxides, metals as silver) incorporated/encapsulated into appropriate carriers in order to be used in food packaging. Electrospinning/electrospraying are receiving attention as encapsulation methods due to their cost-effectiveness, versatility and scalability. The electrospun nanofibers and electro-sprayed nanoparticles can preserve the functionality and protect the encapsulated bioactive compounds (BC). In this review are summarized recent results regarding applications of nanostructured suitable materials containing essential oils for food safety.
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Affiliation(s)
| | - Cornelia Vasile
- Laboratory of Physical Chemistry of Polymers, “P. Poni” Institute of Macromolecular Chemistry, Romanian Academy, 41A Grigore Ghica Voda Alley, 700487 Iasi, Romania
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Sameen DE, Ahmed S, Lu R, Li R, Dai J, Qin W, Zhang Q, Li S, Liu Y. Electrospun nanofibers food packaging: trends and applications in food systems. Crit Rev Food Sci Nutr 2021; 62:6238-6251. [PMID: 33724097 DOI: 10.1080/10408398.2021.1899128] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Food safety is a bottleneck problem. In order to provide information about advanced and unique food packaging technique, this study summarized the advancements of electrospinning technique. Food packaging is a multidisciplinary area involving food science, food engineering, food chemistry, and food microbiology, and the interest in maintaining the freshness and quality of foods has grown considerably. For this purpose, electrospinning technology has gained much attention due to its unique functions and superior processing. Sudden advancements of electrospinning have been rapidly incorporated into research. This review summarized some latest information about food packaging and different materials used for the packaging of various foods such as fruits, vegetables, meat, and processed items. Also, the use of electrospinning and materials used for the formation of nanofibers are discussed in detail. However, in food industry, the application of electrospun nanofibers is still in its infancy. In this study, different parameters, structures of nanofibers, features and fundamental properties are described briefly, while polymers fabricated through electrospinning with advances in food packaging films are described in detail. Moreover, this comprehensive review focuses on the polymers used for the electrospinning of nanofibers as packaging films and their applications for variety of foods. This will be a valuable source of information for researchers studying various polymers for electrospinning for application in the food packaging industry.
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Affiliation(s)
- Dur E Sameen
- College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Saeed Ahmed
- College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Rui Lu
- College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Rui Li
- College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Jianwu Dai
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Ya'an, China
| | - Wen Qin
- College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Qing Zhang
- College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Suqing Li
- College of Food Science, Sichuan Agricultural University, Ya'an, China
| | - Yaowen Liu
- College of Food Science, Sichuan Agricultural University, Ya'an, China.,California Nano Systems Institute, University of California, Los Angeles, CA, USA
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Gaona‐Sánchez VA, Calderón‐Domínguez G, Morales‐Sánchez E, Moreno‐Ruiz LA, Terrés‐Rojas E, Salgado‐Cruz MDLP, Escamilla‐García M, Barrios‐Francisco R. Physicochemical and superficial characterization of a bilayer film of zein and pectin obtained by electrospraying. J Appl Polym Sci 2020. [DOI: 10.1002/app.50045] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Affiliation(s)
- Victor A. Gaona‐Sánchez
- División Ingeniería en Industrias Alimentarias Tecnológico Nacional de México/TES de San Felipe del Progreso San Felipe del Progreso Mexico
| | - Georgina Calderón‐Domínguez
- Departamento de Ingeniería Bioquímica Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional Wilfrido Massieu s/n. Esq. Miguel Stampa CIUDAD DE MEXICO México Mexico
| | - Eduardo Morales‐Sánchez
- Centro de Investigación en Ciencias Aplicadas y Tecnología Avanzada‐Unidad Querétaro Instituto Politécnico Nacional Santiago de Querétaro Mexico
| | - Luis A. Moreno‐Ruiz
- Centro de Nanociencias y Micro y Nanotecnologías Instituto Politécnico Nacional Wilfrido Massieu s/n. Esq. Miguel Stampa CIUDAD DE MEXICO México Mexico
| | - Eduardo Terrés‐Rojas
- Laboratorio de Caracterización de Materiales Sinteticos y Naturales Instituto Mexicano del Petróleo Ciudad de México Mexico
| | - Ma. de la Paz Salgado‐Cruz
- Departamento de Ingeniería Bioquímica Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional Wilfrido Massieu s/n. Esq. Miguel Stampa CIUDAD DE MEXICO México Mexico
- Cátedra CONACYT Consejo Nacional de Ciencia y Tecnología (CONACYT) Ciudad de México Mexico
| | - Monserrat Escamilla‐García
- Departamento de Investigación en Alimentos y Estudios de Postgrado C.U. Universidad Autónoma de Querétaro Santiago de Querétaro Mexico
| | - Rigoberto Barrios‐Francisco
- División Ingeniería en Industrias Alimentarias Tecnológico Nacional de México/TES de San Felipe del Progreso San Felipe del Progreso Mexico
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Topuz F, Uyar T. Antioxidant, antibacterial and antifungal electrospun nanofibers for food packaging applications. Food Res Int 2020; 130:108927. [DOI: 10.1016/j.foodres.2019.108927] [Citation(s) in RCA: 81] [Impact Index Per Article: 20.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2019] [Revised: 12/07/2019] [Accepted: 12/15/2019] [Indexed: 12/19/2022]
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Ye S, Wei D, Xu X, Guan Y, Zheng A. Surface antimicrobial modification of polyamide by poly(hexamethylene guanidine) hydrochloride. POLYM ADVAN TECHNOL 2020. [DOI: 10.1002/pat.4911] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Saijun Ye
- School of Materials Science and Engineering, Shanghai Key Laboratory of Advanced Polymeric MaterialsEast China University of Science and Technology Shanghai China
| | - Dafu Wei
- School of Materials Science and Engineering, Shanghai Key Laboratory of Advanced Polymeric MaterialsEast China University of Science and Technology Shanghai China
| | - Xiang Xu
- School of Materials Science and Engineering, Shanghai Key Laboratory of Advanced Polymeric MaterialsEast China University of Science and Technology Shanghai China
| | - Yong Guan
- School of Materials Science and Engineering, Shanghai Key Laboratory of Advanced Polymeric MaterialsEast China University of Science and Technology Shanghai China
| | - Anna Zheng
- School of Materials Science and Engineering, Shanghai Key Laboratory of Advanced Polymeric MaterialsEast China University of Science and Technology Shanghai China
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Zhao L, Duan G, Zhang G, Yang H, He S, Jiang S. Electrospun Functional Materials toward Food Packaging Applications: A Review. NANOMATERIALS (BASEL, SWITZERLAND) 2020; 10:E150. [PMID: 31952146 PMCID: PMC7022779 DOI: 10.3390/nano10010150] [Citation(s) in RCA: 111] [Impact Index Per Article: 27.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/26/2019] [Revised: 12/29/2019] [Accepted: 01/10/2020] [Indexed: 12/27/2022]
Abstract
Electrospinning is an effective and versatile method to prepare continuous polymer nanofibers and nonwovens that exhibit excellent properties such as high molecular orientation, high porosity and large specific surface area. Benefitting from these outstanding and intriguing features, electrospun nanofibers have been employed as a promising candidate for the fabrication of food packaging materials. Actually, the electrospun nanofibers used in food packaging must possess biocompatibility and low toxicity. In addition, in order to maintain the quality of food and extend its shelf life, food packaging materials also need to have certain functionality. Herein, in this timely review, functional materials produced from electrospinning toward food packaging are highlighted. At first, various strategies for the preparation of polymer electrospun fiber are introduced, then the characteristics of different packaging films and their successful applications in food packaging are summarized, including degradable materials, superhydrophobic materials, edible materials, antibacterial materials and high barrier materials. Finally, the future perspective and key challenges of polymer electrospun nanofibers for food packaging are also discussed. Hopefully, this review would provide a fundamental insight into the development of electrospun functional materials with high performance for food packaging.
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Affiliation(s)
- Luying Zhao
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Materials Science and Engineering, Nanjing Forestry University, Nanjing 210037, China; (L.Z.); (S.H.)
| | - Gaigai Duan
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Materials Science and Engineering, Nanjing Forestry University, Nanjing 210037, China; (L.Z.); (S.H.)
| | - Guoying Zhang
- College of Chemistry and Molecular Engineering, Qingdao University of Science and Technology, Qingdao 266000, China;
| | - Haoqi Yang
- College of Material Science and Engineering, Jilin University, Changchun 130022, China
| | - Shuijian He
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Materials Science and Engineering, Nanjing Forestry University, Nanjing 210037, China; (L.Z.); (S.H.)
| | - Shaohua Jiang
- Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Materials Science and Engineering, Nanjing Forestry University, Nanjing 210037, China; (L.Z.); (S.H.)
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11
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Strategies to Extend Bread and GF Bread Shelf-Life: From Sourdough to Antimicrobial Active Packaging and Nanotechnology. FERMENTATION-BASEL 2018. [DOI: 10.3390/fermentation4010009] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Bread is a staple food worldwide. It commonly undergoes physico-chemical and microbiological changes which impair its quality and shelf-life. Staling determines organoleptic impairment, whereas microbiological spoilage causes visible mould growth and invisible production of mycotoxins. To tackle this economic and safety issue, the bakery industry has been working to identify treatments which allow bread safety and extended shelf-life. Physical methods and chemical preservatives have long been used. However, new frontiers have been recently explored. Sourdough turned out an ancient but novel technology to preserve standard and gluten-free bread. Promising results have also been obtained by application of alternative bio-preservation techniques, including antifungal peptides and plant extracts. Active packaging, with absorbing and/or releasing compounds effective against bread staling and/or with antimicrobials preventing growth of undesirable microorganisms, showed up an emerging area of food technology which can confer many preservation benefits. Nanotechnologies are also opening up a whole universe of new possibilities for the food industry and the consumers. This work thus aims to provide an overview of opportunities and challenges that traditional and innovative anti-staling and anti-spoilage methods can offer to extend bread shelf-life and to provide a basis for driving further research on nanotechnology applications into the bakery industry.
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Junqueira-Gonçalves MP, Salinas GE, Bruna JE, Niranjan K. An assessment of lactobiopolymer-montmorillonite composites for dip coating applications on fresh strawberries. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:1846-1853. [PMID: 27491506 DOI: 10.1002/jsfa.7985] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/16/2015] [Revised: 06/16/2016] [Accepted: 08/01/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND The use of biopolymer coatings appears as a good alternative to preserve highly perishable fruits, as well as the environment. Proteins generally produce films with good mechanical properties, although their highly hydrophilic nature limits the use in many applications. Nanoparticles, such as nanoclays, can play a critical role in improving barrier properties. The present study evaluated the effect of the addition of montmorillonite (MMT)-nanoparticles to a lacto-biopolymer coating, focusing on: (i) the morphological, thermal and barrier properties of the material and (ii) the shelf life of coated fresh strawberries. RESULTS The addition of MMT improved the water vapor barrier property. Morphological and thermal analysis indicated a good interaction between the milk protein and the nanoclay, which was intercalated within the milk protein base (MPB) matrix, offering a more tortuous path to diffusing migrants. The MMT-MPB coating helped to significantly (P ≤ 0.05) reduce the weight loss, as well as oxygen uptake and the release of carbon dioxide, and improved the fruit firmness and reduced mould and yeast load compared to the uncoated fruits. The addition of MMT gave statistical difference (P ≤ 0.05) in terms of weight loss, subjective global appearance and purchase intention of coated fresh strawberries. CONCLUSION The addition of nanofillers, such as MMT, into protein-based coating could improve its water vapour barrier and could affect, positively, some parameters of the shelf life of coated strawberries. © 2016 Society of Chemical Industry.
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Affiliation(s)
| | - Gonzalo E Salinas
- Department of Food Science and Technology, University of Santiago, Chile. Ecuador 3769, Estación Central, Santiago, Chile
| | - Julio E Bruna
- Center for the Development of Nanoscience and Nanotechnology (CEDENNA), Food Packaging Laboratory (Laben-Chile), Department of Science and Food Technology, University of Santiago, Chile. Ecuador 3769, Estación Central, Santiago, Chile
| | - Keshavan Niranjan
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, PO Box 226, Reading, RG6 6AP, UK
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Malakhov SN, Bakirov AV, Dmitryakov PV, Chvalun SN. Nanocomposite nonwoven materials based on polyamide-6 and montmorillonite, prepared by electrospinning of the polymer melt. RUSS J APPL CHEM+ 2016. [DOI: 10.1134/s1070427216010262] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Peter A, Mihaly-Cozmuta L, Mihaly-Cozmuta A, Nicula C, Ziemkowska W, Basiak D, Danciu V, Vulpoi A, Baia L, Falup A, Craciun G, Ciric A, Begea M, Kiss C, Vatuiu D. Changes in the microbiological and chemical characteristics of white bread during storage in paper packages modified with Ag/TiO2–SiO2, Ag/N–TiO2 or Au/TiO2. Food Chem 2016; 197:790-8. [DOI: 10.1016/j.foodchem.2015.11.048] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2015] [Revised: 11/11/2015] [Accepted: 11/11/2015] [Indexed: 10/22/2022]
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Effect of nanocomposite-based packaging on storage stability of mushrooms ( Flammulina velutipes ). INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2015.11.016] [Citation(s) in RCA: 60] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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