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

被引：0
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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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