Effect of chitosan nanoparticles loaded with cinnamon essential oil on the quality of chilled pork

LWT

Volumn 63, Issue 1, 2015, Pages 519-526

  Hu, Jing ^a,b   Wang, Xuge ^a   Xiao, Zuobing ^a,b   Bi, Wencheng ^a  

^a SHANGHAI INSTITUTE OF TECHNOLOGY   (China)

^b Shanghai Research Institute of Fragrance and Flavor Industry   (China)

Author keywords

Chilled pork; Chitosan nanoparticle; Cinnamon essential oil; Preservation; Quality

Indexed keywords

CHITOSAN; IMAGE QUALITY; MEATS; NANOPARTICLES; WOOD PRESERVATION;

2-THIOBARBITURIC ACID; ANTIOXIDANT PROPERTIES; CHILLED PORK; CHITOSAN NANOPARTICLES; LOADING CAPACITIES; LOW DENSITY POLYETHYLENE(LDPE); NATURAL PRESERVATIVES; REFRIGERATED STORAGES;

ESSENTIAL OILS;

CINNAMOMUM VERUM;

EID: 84928702518     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.03.049     Document Type: Article

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