Bio-nanocomposites as food packaging materials; the main production techniques and analytical parameters

被引：0

作者：

Ahari, Hamed ^{[1
]}

Golestan, Leila ^{[2
,3
]}

Anvar, Seyed Amir Ali ^{[3
]}

Cacciotti, Ilaria ^{[4
]}

Garavand, Farhad ^{[5
]}

Rezaei, Atefe ^{[6
]}

Sani, Mahmood Alizadeh ^{[7
]}

Jafari, Seid Mahdi ^{[8
,9
,10
]}

机构：

[1] Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran

[2] Department of Food Hygiene, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran

[3] Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran

[4] Department of Engineering, INSTM RU, University of Rome ‘Niccolò Cusano’, Rome, Italy

[5] Department of Food Chemistry and Technology, Teagasc Moorepark Food Research Centre, Fermoy, Co. Cork, Ireland

[6] Department of Food Science and Technology, School of Nutrition and Food Science, Food Security Research Center, Isfahan University of Medical Sciences, P.O. Box: 81746-73461, Isfahan, Iran

[7] Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran

[8] Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

[9] Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Ourense,E-32004, Spain

[10] College of Food Science and Technology, Hebei Agricultural University, Baoding,071001, China

来源：

Advances in Colloid and Interface Science | 2022年 / 310卷

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