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Utilisation of soybean post-production waste in single- and double-layered films based on furcellaran to obtain packaging materials for food products prone to oxidation.
Food Chem. 2022 Sep 1;387:132883. doi: 10.1016/j.foodchem.2022.132883. Epub 2022 Apr 4.
Food Chem. 2022.
PMID: 35421651
Free article.
Furcellaran/gelatin hydrolysate/rosemary extract composite films as active and intelligent packaging materials.
Jancikova S, Jamróz E, Kulawik P, Tkaczewska J, Dordevic D.
Jancikova S, et al.
Int J Biol Macromol. 2019 Jun 15;131:19-28. doi: 10.1016/j.ijbiomac.2019.03.050. Epub 2019 Mar 7.
Int J Biol Macromol. 2019.
PMID: 30853584
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Incorporation of curcumin extract with lemongrass essential oil into the middle layer of triple-layered films based on furcellaran/chitosan/gelatin hydrolysates - In vitro and in vivo studies on active and intelligent properties.
Jamróz E, Cabaj A, Tkaczewska J, Kawecka A, Krzyściak P, Szuwarzyński M, Mazur T, Juszczak L.
Jamróz E, et al.
Food Chem. 2023 Feb 15;402:134476. doi: 10.1016/j.foodchem.2022.134476. Epub 2022 Sep 30.
Food Chem. 2023.
PMID: 36303367
Free article.
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Shelf-life extension of salmon using active total biodegradable packaging with tea ground waste and furcellaran-CMC double-layered films.
Jamróz E, Tkaczewska J, Kopeć M, Cholewa-Wójcik A.
Jamróz E, et al.
Food Chem. 2022 Jul 30;383:132425. doi: 10.1016/j.foodchem.2022.132425. Epub 2022 Feb 10.
Food Chem. 2022.
PMID: 35182876
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The effects of active double-layered furcellaran/gelatin hydrolysate film system with Ala-Tyr peptide on fresh Atlantic mackerel stored at -18 °C.
Jamróz E, Kulawik P, Tkaczewska J, Guzik P, Zając M, Juszczak L, Krzyściak P, Turek K.
Jamróz E, et al.
Food Chem. 2021 Feb 15;338:127867. doi: 10.1016/j.foodchem.2020.127867. Epub 2020 Aug 17.
Food Chem. 2021.
PMID: 32829293
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One- and double-layered furcellaran/carp skin gelatin hydrolysate film system with antioxidant peptide as an innovative packaging for perishable foods products.
Tkaczewska J, Kulawik P, Jamróz E, Guzik P, Zając M, Szymkowiak A, Turek K.
Tkaczewska J, et al.
Food Chem. 2021 Jul 30;351:129347. doi: 10.1016/j.foodchem.2021.129347. Epub 2021 Feb 20.
Food Chem. 2021.
PMID: 33647702
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