Effect of active gelatin-starch film containing Syzygium cumini and Origanum vulgare extract on the preservation of lamb burgers
Thaísa Cidarta Melo Barbosa, Cristiani Viegas Brandão Grisi, Sthelio Braga da Fonseca, Bruno Raniere Lins de Albuquerque Meireles, Ângela Maria Tribuzy de Magalhães Cordeiro
Topics & Concepts
OriganumSyzygiumChemistryFood scienceStarchAntioxidantGelatinUltimate tensile strengthActive packagingMaterials scienceFood packagingBotanyEssential oilBiologyOrganic chemistryComposite materialNanocomposite Films for Food PackagingMeat and Animal Product QualityPostharvest Quality and Shelf Life Management