Valorization of edible films based on chitosan/hydroxyethyl cellulose/olive leaf extract and TiO2-NPs for preserving sour cream.
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| Title: | Valorization of edible films based on chitosan/hydroxyethyl cellulose/olive leaf extract and TiO |
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| Authors: | El-Sayed SM; Dairy Science Department, National Research Centre, 33 El Bohouth St., Dokki, Giza 12622, Egypt. Electronic address: samah_mosbah80@yahoo.com., El-Sayed HS; Dairy Science Department, National Research Centre, 33 El Bohouth St., Dokki, Giza 12622, Egypt., Hashim AF; Fats and Oils Department, National Research Centre, 33 El Bohouth St., Dokki, Giza, 12622, Egypt., Youssef AM; Packaging Materials Department, National Research Centre, 33 El Bohouth St., Dokki, Giza 12622, Egypt. |
| Source: | International journal of biological macromolecules [Int J Biol Macromol] 2024 May; Vol. 268 (Pt 1), pp. 131727. Date of Electronic Publication: 2024 Apr 21. |
| Publication Type: | Journal Article |
| Journal Info: | Publisher: Elsevier Country of Publication: Netherlands NLM ID: 7909578 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1879-0003 (Electronic) Linking ISSN: 01418130 NLM ISO Abbreviation: Int J Biol Macromol Subsets: MEDLINE |
| Database: | MEDLINE Ultimate |
| ISSN: | 1879-0003 |
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| DOI: | 10.1016/j.ijbiomac.2024.131727 |
