| Title: |
PVA–nano cellulose active packaging films with clay nano particles and fennel seed essential oil for enhanced thermal, barrier, antimicrobial, antioxidant and biodegradation properties to improve the shelf life of tofu |
| Authors: |
Shruthy, Ramesh; Preetha, Radhakrishnan |
| Contributors: |
Department of Biotechnology, Ministry of Science and Technology, India; SRM Institute of Science and Technology |
| Source: |
Sustainable Food Technology ; volume 3, issue 2, page 492-506 ; ISSN 2753-8095 |
| Publisher Information: |
Royal Society of Chemistry (RSC) |
| Publication Year: |
2025 |
| Description: |
In this study, Box Badam Pod Nano Cellulose Particles (BBNCPs) were prepared using a combination of physiochemical treatments. |
| Document Type: |
article in journal/newspaper |
| Language: |
English |
| DOI: |
10.1039/d4fb00238e |
| Availability: |
https://doi.org/10.1039/d4fb00238e; http://pubs.rsc.org/en/content/articlepdf/2025/FB/D4FB00238E |
| Rights: |
http://creativecommons.org/licenses/by-nc/3.0/ |
| Accession Number: |
edsbas.DF0767D5 |
| Database: |
BASE |