Valorization of edible films based on chitosan/hydroxyethyl cellulose/olive leaf extract and TiO2-NPs for preserving sour cream
Samah M. El‐Sayed, Hoda S. El‐Sayed, Ayat F. Hashim, Ahmed M. Youssef
Topics & Concepts
ChitosanChemistryFood scienceCelluloseAntimicrobialFood packagingLipid oxidationPeroxide valueAntioxidantHydroxyethyl celluloseTitanium dioxideNuclear chemistryOrganic chemistryMaterials scienceComposite materialNanocomposite Films for Food PackagingPostharvest Quality and Shelf Life ManagementAnimal Nutrition and Physiology