Application of Bio-Nanocomposite Films Based on Nano-TiO2 and Cinnamon Essential Oil to Improve the Physiochemical, Sensory, and Microbial Properties of Fresh Pistachio

Subject Areas : Pistachio

Arezoo Esfahani ¹ , Mohammad Reza Ehsani ² , Maryam Mizani ³ , Abdorreza Mohammadi Nafchi ⁴

1 - Department of Food Science and Technology, Islamic Azad University- Science and Research Branch, Tehran, Iran
2 - Department of Food Science and Technology, Islamic Azad University- Science and Research Branch, Tehran, Iran
3 - Department of Food Science and Technology, Islamic Azad University- Science and Research Branch, Tehran, Iran
4 - Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 USM, Penang, Malaysia

Received: 2020-05-07 Accepted : 2020-09-16 Published : 2020-09-01

Keywords:

References:

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