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Preparation and characterisation of Nanolignin-Gelatine-Glycerol Composite (NLGGCs) thin film for food coating application

Recognising the importance of preventing rapid food deterioration and prolonging the shelf life of fruits and vegetables from oxidation, we successfully created thin films composed of Nanolignin-Gelatine-Glycerol Composites (NLGGCs) through a traditional blending technique. Fourier Transform Infrare...

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Bibliographic Details
Main Authors: Rafiae, Nur Najmina, Hafi Othman, Muhammad Bisyrul, Abdullah Sani, Muhamad Shirwan, Mohamad Ibrahim, Mohamad Nasir, Mohamad Daud, Najwa Najihah
Format: Article
Language:English
Published: IIUM Press 2024
Subjects:
BPH114.3 Halal industry science
HD9016.5 Halal Science
TP Chemical technology
Online Access:http://irep.iium.edu.my/110697/2/110697_%20Preparation%20and%20characterisation%20of%20Nanolignin-Gelatine-Glycerol%20Composite.pdf_
http://irep.iium.edu.my/110697/
https://journals.iium.edu.my/inst/index.php/hs/article/view/85
https://doi.org/10.31436/hs.v4i1.85
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http://irep.iium.edu.my/110697/2/110697_%20Preparation%20and%20characterisation%20of%20Nanolignin-Gelatine-Glycerol%20Composite.pdf_
http://irep.iium.edu.my/110697/
https://journals.iium.edu.my/inst/index.php/hs/article/view/85
https://doi.org/10.31436/hs.v4i1.85

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