Understanding the effect of formulation on functionality of modified chitosan films containing carvacrol nanoemulsions

TASTAN ö., Ferrari G., BAYSAL T. , DONSİ F.

FOOD HYDROCOLLOIDS, cilt.61, ss.756-771, 2016 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 61
  • Basım Tarihi: 2016
  • Doi Numarası: 10.1016/j.foodhyd.2016.06.036
  • Dergi Adı: FOOD HYDROCOLLOIDS
  • Sayfa Sayıları: ss.756-771

Özet

The interest towards the use of films and coatings in food preservation has been reinforced in the recent years by the development of biopolymeric matrices incorporating essential oil as antimicrobial barriers in food as an alternative to synthetic additives.