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Edible carboxymethyl cellulose films containing natural antioxidant and surfactants: α-tocopherol stability, in vitro release and film properties. LWT-Food Sci Technol 77:21–29
Sivarooban T, Hettiarachchy NS, Johnson MG (2008) Physical and antimicrobial properties of
grape seed extract, nisin, and EDTA incorporated soy protein edible films. Food Res Int 41:781–
785
Soares N, Silva P, Barbosa C, Pinheiro R, Vicente AA (2017) Comparing the effects of glazing and
chitosan-based coating applied on frozen salmon on its organoleptic and physicochemical
characteristics over six-months storage. J Food Eng 194:79–86
Tachibana K, Urano Y, Numata K (2013) Biodegradability of nylon 4 film in a marine environment.
Polym Degrad Stab 98:1847–1851
Toorn SID, Broek MAVD, Worrell E (2017) Decarbonising meat: exploring greenhouse gas
emissions in the meat sector. Energy Procedia 123:353–360
Trivedi P, Hasan A, Akhtar S, Siddiqui MH, Sayeed U, Khan MKA (2016) Role of microbes in
degradation of synthetic plastics and manufacture of bioplastics. J Chem Pharm Res 8:211–216
Tsironi T, Stamatiou A, Giannoglou M, Velliou E, Taoukis PS (2011) Predictive modelling and
selection of time temperature integrators for monitoring the shelf life of modified atmosphere
packed gilthead seabream fillets. LWT-Food Sci Technol 44:1156–1163
Tumwesigye KS, Sousa AR, Oliveira JC, Sousa-Gallagher MJ (2017) Evaluation of novel bitter
cassava film for equilibrium modified atmosphere packaging of cherry tomatoes. Food Packag
Shelf Life 13:1–14
Türe H, Gallstedt M, Hedenqvist MK (2012) Antimicrobial compression-moulded wheat gluten
films containing potassium sorbate. Food Res Int 45:109–115
Vanderroost M, Ragaert P, Devlieghere F, De Meulenaer B (2014) Intelligent food packaging: the
next generation. Trends Food Sci Technol 39:47–62
Volpe S, Cavella S, Masi P, Torrieri E (2017) Effect of solid concentration on structure and
properties of chitosan-caseinate blend films. Food Packag Shelf Life 13:76–84
Wu D, Hou S, Chen J et al (2015) Development and characterization of an enzymatic timetemperature indicator (TTI) based on Aspergillus niger lipase. LWT-Food Sci Technol
60:1100–1104
Xiaowei Z, Samar KM, Hisashi K (2012) A review of RFID technology and its managerial
applications in different industries. J Eng Technol Manag 29:152–167
Ye Y (2016) Enhancement of mass transfer by ultrasound: application to adsorbent regeneration
and food drying/dehydration. Ultrason Sonochem 31:512–531
Ye-Chong Y, Shou-Wei Y, Xiao-Quan Y, Chuan-He T, Shao-Hong W, Zhuo C, Bang-jie X, LeiYan W (2014) Surface modification of sodium caseinate films by zein coatings. Food Hydrocoll
36:1–8
Yingchun Z, Lizhen M, Hua Y, Yan X, Youling LX (2016) Super-chilling (À0.7
C) with high-CO2
packaging inhibits biochemical changes of microbial origin in catfish (Clarias gariepinus)
muscle during storage. Food Chem 206:182–190
Yong-Shin K, Heeju J, Okhyun R, Yong-Han L (2012) A simulation approach for optimal design of
RFID sensor tag-based cold chain systems. J Food Eng 113:1–10
Yuyue Q, Wenhui L, Dong L, Minglong Y, Lin L (2017) Development of active packaging film
made from poly (lactic acid) incorporated essential oil. Prog Org Coat 103:76–82
Zabala S, Castán J, Martínez C (2015) Development of a time temperature indicator (TTI) label by
rotary printing technologies. Food Control 50:57–64
Zárate-Ramírez LS, Romero A, Bengoechea C, Partal P, Guerrero A (2014) Thermo-mechanical
and hydrophilic properties of polysaccharide/gluten-based bioplastics. Carbohydr Polym
112:24–31
Zhongxiang F, Yanyun Z, Robyn DW, Stuart KJ (2017) Active and intelligent packaging in meat
industry. Trends Food Sci Technol 61:60–71
Zoran P, Vesna D, Dragan M, Ivan N, Nenad P (2015) Meat production and consumption:
environmental consequences. Procedia Food Sci 5:235–238
336
B. Mishra et al.
Edible carboxymethyl cellulose films containing natural antioxidant and surfactants: α-tocopherol stability, in vitro release and film properties. LWT-Food Sci Technol 77:21–29
Sivarooban T, Hettiarachchy NS, Johnson MG (2008) Physical and antimicrobial properties of
grape seed extract, nisin, and EDTA incorporated soy protein edible films. Food Res Int 41:781–
785
Soares N, Silva P, Barbosa C, Pinheiro R, Vicente AA (2017) Comparing the effects of glazing and
chitosan-based coating applied on frozen salmon on its organoleptic and physicochemical
characteristics over six-months storage. J Food Eng 194:79–86
Tachibana K, Urano Y, Numata K (2013) Biodegradability of nylon 4 film in a marine environment.
Polym Degrad Stab 98:1847–1851
Toorn SID, Broek MAVD, Worrell E (2017) Decarbonising meat: exploring greenhouse gas
emissions in the meat sector. Energy Procedia 123:353–360
Trivedi P, Hasan A, Akhtar S, Siddiqui MH, Sayeed U, Khan MKA (2016) Role of microbes in
degradation of synthetic plastics and manufacture of bioplastics. J Chem Pharm Res 8:211–216
Tsironi T, Stamatiou A, Giannoglou M, Velliou E, Taoukis PS (2011) Predictive modelling and
selection of time temperature integrators for monitoring the shelf life of modified atmosphere
packed gilthead seabream fillets. LWT-Food Sci Technol 44:1156–1163
Tumwesigye KS, Sousa AR, Oliveira JC, Sousa-Gallagher MJ (2017) Evaluation of novel bitter
cassava film for equilibrium modified atmosphere packaging of cherry tomatoes. Food Packag
Shelf Life 13:1–14
Türe H, Gallstedt M, Hedenqvist MK (2012) Antimicrobial compression-moulded wheat gluten
films containing potassium sorbate. Food Res Int 45:109–115
Vanderroost M, Ragaert P, Devlieghere F, De Meulenaer B (2014) Intelligent food packaging: the
next generation. Trends Food Sci Technol 39:47–62
Volpe S, Cavella S, Masi P, Torrieri E (2017) Effect of solid concentration on structure and
properties of chitosan-caseinate blend films. Food Packag Shelf Life 13:76–84
Wu D, Hou S, Chen J et al (2015) Development and characterization of an enzymatic timetemperature indicator (TTI) based on Aspergillus niger lipase. LWT-Food Sci Technol
60:1100–1104
Xiaowei Z, Samar KM, Hisashi K (2012) A review of RFID technology and its managerial
applications in different industries. J Eng Technol Manag 29:152–167
Ye Y (2016) Enhancement of mass transfer by ultrasound: application to adsorbent regeneration
and food drying/dehydration. Ultrason Sonochem 31:512–531
Ye-Chong Y, Shou-Wei Y, Xiao-Quan Y, Chuan-He T, Shao-Hong W, Zhuo C, Bang-jie X, LeiYan W (2014) Surface modification of sodium caseinate films by zein coatings. Food Hydrocoll
36:1–8
Yingchun Z, Lizhen M, Hua Y, Yan X, Youling LX (2016) Super-chilling (À0.7
C) with high-CO2
packaging inhibits biochemical changes of microbial origin in catfish (Clarias gariepinus)
muscle during storage. Food Chem 206:182–190
Yong-Shin K, Heeju J, Okhyun R, Yong-Han L (2012) A simulation approach for optimal design of
RFID sensor tag-based cold chain systems. J Food Eng 113:1–10
Yuyue Q, Wenhui L, Dong L, Minglong Y, Lin L (2017) Development of active packaging film
made from poly (lactic acid) incorporated essential oil. Prog Org Coat 103:76–82
Zabala S, Castán J, Martínez C (2015) Development of a time temperature indicator (TTI) label by
rotary printing technologies. Food Control 50:57–64
Zárate-Ramírez LS, Romero A, Bengoechea C, Partal P, Guerrero A (2014) Thermo-mechanical
and hydrophilic properties of polysaccharide/gluten-based bioplastics. Carbohydr Polym
112:24–31
Zhongxiang F, Yanyun Z, Robyn DW, Stuart KJ (2017) Active and intelligent packaging in meat
industry. Trends Food Sci Technol 61:60–71
Zoran P, Vesna D, Dragan M, Ivan N, Nenad P (2015) Meat production and consumption:
environmental consequences. Procedia Food Sci 5:235–238
336
B. Mishra et al.