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- W2896562429 endingPage "904" @default.
- W2896562429 startingPage "889" @default.
- W2896562429 abstract "Chitosan is obtained from chitin, which could be considered to be the most abundant polymer after cellulose. Owing to these properties, chitosan alone or chitosan-based composite film production is attaining huge attention in terms of applications from researchers and industrialists coming from divergent fields. To enhance the biological (mainly antimicrobial and antioxidant) and physiological (mainly mechanical, thermal and barrier) attributes of the chitosan-based films, a vast medley of plant extracts and supporting polymers has been blended into chitosan films. Considering the up to date literature reports based on chitosan film production and applications, it can be stated that still, the research ratio is low in this field. Chitosan blend/composite films with specific properties (superhydrophobicity, excellent mechanical strength, acceptable barrier properties) can be produced only for specific applications in food technology. In the current review, we tried to summarize the advancements made in the last 5–7 years in the field of chitosan film technology for its application in the food industry." @default.
- W2896562429 created "2018-10-26" @default.
- W2896562429 creator A5002737368 @default.
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- W2896562429 creator A5054634668 @default.
- W2896562429 creator A5055171194 @default.
- W2896562429 creator A5074181568 @default.
- W2896562429 date "2019-01-01" @default.
- W2896562429 modified "2023-10-18" @default.
- W2896562429 title "Current advancements in chitosan-based film production for food technology; A review" @default.
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- W2896562429 doi "https://doi.org/10.1016/j.ijbiomac.2018.10.109" @default.
- W2896562429 hasPubMedId "https://pubmed.ncbi.nlm.nih.gov/30340012" @default.
- W2896562429 hasPublicationYear "2019" @default.
- W2896562429 type Work @default.