Polysaccharide-Based Edible Films/Coatings for the Preservation of Meat and Fish Products: Emphasis on Incorporation of Lipid-Based Nanosystems Loaded with Bioactive Compounds

The high water and nutritional contents of meat and fish products make them susceptible to spoilage. Thus, one of the most important challenges faced by the meat industry is extending the shelf life of meat and fish products. In recent years, increasing concerns associated with synthetic compounds o...

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Detalles Bibliográficos
Autores principales: Hashemi, Seyed Mohammad Bagher, Kaveh, Shima, Abedi, Elahe, Phimolsiripol, Yuthana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10487091/
https://www.ncbi.nlm.nih.gov/pubmed/37685201
http://dx.doi.org/10.3390/foods12173268

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10487091/
https://www.ncbi.nlm.nih.gov/pubmed/37685201
http://dx.doi.org/10.3390/foods12173268

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