Green active coating from chitosan incorporated with spontaneous cinnamon oil nanoemulsion: Effects on dried shrimp quality and shelf life
Supisara Jitpasutham, Watcharin Sinsomsak, Piyanan Chuesiang, Victor Ryu, Ubonrat Siripatrawan
Topics & Concepts
ShrimpChitosanChemistryCoatingAstaxanthinFood scienceShelf lifeBeeswaxActive packagingNuclear chemistryWaxOrganic chemistryFood packagingBiologyFisheryCarotenoidNanocomposite Films for Food PackagingEssential Oils and Antimicrobial ActivityMicroencapsulation and Drying Processes