Biodegradable curcumin-nanoclay films for extending shrimp shelf-life and freshness
Preserving food freshness is fundamental for minimizing waste. Intelligent packaging offers valuable information, enhances safety, and improves food quality during storage and transit. This study aimed to develop biodegradable, intelligent food packaging for shrimp using curcumin (Cur), gelatin (Gel...
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| Hoofdauteurs: | , , , , , |
|---|---|
| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
Elsevier
2025-01-01
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| Reeks: | Current Research in Food Science |
| Onderwerpen: | |
| Online toegang: | http://www.sciencedirect.com/science/article/pii/S2665927125001339 |
| Tags: |
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