Sustainable Food Packaging Technology. Группа авторов

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      121 121 Wang, X., Yong, H., Gao, L. et al. (2019). Preparation and characterization of antioxidant and pH‐sensitive films based on chitosan and black soybean seed coat extract. Food Hydrocolloids 89: 56–66.

      122 122 Leceta, I., Molinaro, S., Guerrero, P. et al. (2015). Quality attributes of map packaged ready‐to‐eat baby carrots by using chitosan‐based coatings. Postharvest Biology and Technology 100: 142–150.

      123 123 El‐hamahmy, M.A.M., ElSayed, A.I., and Odero, D.C. (2017). Physiological effects of hot water dipping, chitosan coating and gibberellic acid on shelf‐life and quality assurance of sugar snap peas (Pisum sativum L. var. macrocarpon). Food Packaging and Shelf Life 11: 58–66.

      124 124 Halim, A.L.A., Kamari, A., and Phillip, E. (2018). Chitosan, gelatin and methylcellulose films incorporated with tannic acid for food packaging. International Journal of Biological Macromolecules 120: 1119–1126.

      125 125 Na, S., Kim, J.H., Jang, H.J. et al. (2018). Shelf life extension of Pacific white shrimp (Litopenaeus vannamei) using chitosan and ɛ‐polylysine during cold storage. International Journal of Biological Macromolecules 115: 1103–1108.

      126 126 Serrano‐León, J.S., Bergamaschi, K.B., Yoshida, C.M.P. et al. (2018). Chitosan active films containing agro‐industrial residue extracts for shelf life extension of chicken restructured product. Food Research International 108: 93–100.

      127 127 Alsaggaf, M.S., Moussa, S.H., and Tayel, A.A. (2017). Application of fungal chitosan incorporated with pomegranate peel extract as edible coating for microbiological, chemical and sensorial quality enhancement of Nile tilapia fillets. International Journal of Biological Macromolecules 99: 499–505.

      128 128 Yu, D., Jiang, Q., Xu, Y., and Xia, W. (2017). The shelf life extension of refrigerated grass carp (Ctenopharyngodon idellus) fillets by chitosan coating combined with glycerol monolaurate. International Journal of Biological Macromolecules 101: 448–454.

      129 129 Hui, G., Liu, W., Feng, H. et al. (2016). Effects of chitosan combined with nisin treatment on storage quality of large yellow croaker (Pseudosciaena crocea). Food Chemistry 203: 276–282.

      130 130 Lekjing, S. (2016). A chitosan‐based coating with or without clove oil extends the shelf life of cooked pork sausages in refrigerated storage. Meat Science 111: 192–197.

      131 131 Paparella, A., Mazzarrino, G., Chaves‐López, C. et al. (2016). Chitosan boosts the antimicrobial activity of Origanum vulgare essential oil in modified atmosphere packaged pork. Food Microbiology 59: 23–31.

      132 132 Wu, C., Li, Y., Wang, L. et al. (2016). Efficacy of chitosan‐gallic acid coating on shelf life extension of refrigerated pacific mackerel fillets. Food and Bioprocess Technology 9 (4): 675–685.

      133 133 Bazargani‐Gilani, B., Aliakbarlu, J., and Tajik, H. (2015). Effect of pomegranate juice dipping and chitosan coating enriched with Zataria multiflora Boiss essential oil on the shelf‐life of chicken meat during refrigerated storage. Innovative Food Science and Emerging Technologies 29: 280–287.