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Progress in Polymer Science, ISSN 0079-6700, 10/2013, Volume 38, Issue 10-11, pp. 1629 - 1652
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 12/2013, Volume 33, Issue 2, pp. 289 - 296
The preparation and characterization of biodegradable bilayer films from isolated soy protein (SPI) and poly (lactic acid) (PLA) were carried out in this work.... 
Soy protein | Bilayer film | Active packaging | Poly (lactic acid) | GELATIN | THERMAL-PROPERTIES | EDIBLE FILMS | FOOD SCIENCE & TECHNOLOGY | CHITOSAN | POLY(LACTIC ACID) | CHEMISTRY, APPLIED | WATER | Biodegradation | Packaging | Lactic acid | Permeability | Food | Degradation | Proteins | Microorganisms | Biodegradability | Bacteria | Water vapor | Thymol
Journal Article
Biophysical Journal, ISSN 0006-3495, 01/2016, Volume 110, Issue 2, p. 287
  For over 50 years, bacteriophage have stood as some of the most informative systems used to investigate the fundamental aspects of macromolecular interaction... 
Molecules | Bacteria | Biophysics | Deoxyribonucleic acid--DNA
Journal Article
Food Chemistry, ISSN 0308-8146, 2004, Volume 85, Issue 1, pp. 49 - 57
Chemical, sensory and microbiological evaluation of sardine (Sardina pilchardus), with emphasis on the quality and safety parameters in modified atmosphere... 
Sardine | Modified atmosphere pack | Histamine | TMA | TVB-N and K-value | Vacuum pack | STORAGE | HISTAMINE FORMATION | HERRING CLUPEA-HARENGUS | BACTERIA | histamine | K-value | TVB-N | FOOD SCIENCE & TECHNOLOGY | FRESHNESS | sardine | COD FILLETS | vacuum pack | modified atmosphere pack | NUTRITION & DIETETICS | SHELF-LIFE | MACKEREL | BIOGENIC-AMINES | FISH | CHEMISTRY, APPLIED
Journal Article
Food Science and Biotechnology, ISSN 1226-7708, 8/2017, Volume 26, Issue 4, pp. 937 - 945
To improve the quality of modified atmosphere (60% CO2/15% O2/25% N2)-packaged or vacuum-packaged bigeye tuna (Thunnus obesus) chunks, an edible film... 
Chemistry | Food Science | Tuna | Nutrition | Whey protein isolates | Moisture | Vacuum packaging | Modified atmosphere packaging | STORAGE | FOOD SCIENCE & TECHNOLOGY | SENSORY CHARACTERISTICS | SEA-BASS | SHRIMP | SHELF-LIFE | OFF-ODOR | EDIBLE FILMS | ALBACARES | FISH | FILLETS | Glycerin | Packaging | Glycerol | Milk proteins | 식품과학
Journal Article
Journal Article
Journal of Food Science, ISSN 0022-1147, 03/2003, Volume 68, Issue 2, pp. 408 - 420
In response to the dynamic changes in current consumer demand and market trends, the area of Active Packaging (AP) is becoming increasingly significant.... 
antimicrobial packaging | active packaging | antimicrobial additives | Antimicrobial packaging | Antimicrobial additives | Active packaging | ALLYL ISOTHIOCYANATE | QUALITY | TABLE GRAPES | FOOD SCIENCE & TECHNOLOGY | POTASSIUM SORBATE PERMEABILITY | CHITOSAN | METHYLCELLULOSE | FATTY-ACIDS | INHIBITION | LACTIC-ACID BACTERIA | POLYETHYLENE FILMS
Journal Article