{"id":4364,"date":"2024-08-30T08:29:10","date_gmt":"2024-08-30T08:29:10","guid":{"rendered":"https:\/\/science.sjp.ac.lk\/fst\/?p=4364"},"modified":"2024-08-30T08:29:13","modified_gmt":"2024-08-30T08:29:13","slug":"food-packaging-and-shelf-life","status":"publish","type":"post","link":"https:\/\/science.sjp.ac.lk\/fst\/2024\/08\/30\/food-packaging-and-shelf-life\/","title":{"rendered":"Food Packaging and Shelf Life"},"content":{"rendered":"\n<p><strong>Characterization of biodegradable films prepared from gelatin extracted from jellyfish Acromitus flagellates using hot water extraction and microwave-assisted extraction<\/strong><\/p>\n\n\n\n<p>&nbsp;R.A.S.N. Ranasinghe, S.A. Senanayake, W.L.I. Wijesekara, P.R.D. Perera, M.M. Pathmalal, R.A.U.J. Marapana&nbsp;<\/p>\n\n\n\n<p><a href=\"https:\/\/www.sciencedirect.com\/science\/article\/abs\/pii\/S2214289424000802?via%3Dihub\">https:\/\/www.sciencedirect.com\/science\/article\/abs\/pii\/S2214289424000802?via%3Dihub<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Characterization of biodegradable films prepared from gelatin extracted from jellyfish Acromitus flagellates using hot water extraction and microwave-assisted extraction &nbsp;R.A.S.N. Ranasinghe, S.A. Senanayake, W.L.I. Wijesekara, P.R.D. Perera, M.M. Pathmalal, R.A.U.J. Marapana&nbsp; https:\/\/www.sciencedirect.com\/science\/article\/abs\/pii\/S2214289424000802?via%3Dihub<\/p>\n","protected":false},"author":134,"featured_media":4365,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_ti_tpc_template_sync":false,"_ti_tpc_template_id":"","footnotes":""},"categories":[34],"tags":[],"_links":{"self":[{"href":"https:\/\/science.sjp.ac.lk\/fst\/wp-json\/wp\/v2\/posts\/4364"}],"collection":[{"href":"https:\/\/science.sjp.ac.lk\/fst\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/science.sjp.ac.lk\/fst\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/science.sjp.ac.lk\/fst\/wp-json\/wp\/v2\/users\/134"}],"replies":[{"embeddable":true,"href":"https:\/\/science.sjp.ac.lk\/fst\/wp-json\/wp\/v2\/comments?post=4364"}],"version-history":[{"count":1,"href":"https:\/\/science.sjp.ac.lk\/fst\/wp-json\/wp\/v2\/posts\/4364\/revisions"}],"predecessor-version":[{"id":4366,"href":"https:\/\/science.sjp.ac.lk\/fst\/wp-json\/wp\/v2\/posts\/4364\/revisions\/4366"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/science.sjp.ac.lk\/fst\/wp-json\/wp\/v2\/media\/4365"}],"wp:attachment":[{"href":"https:\/\/science.sjp.ac.lk\/fst\/wp-json\/wp\/v2\/media?parent=4364"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/science.sjp.ac.lk\/fst\/wp-json\/wp\/v2\/categories?post=4364"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/science.sjp.ac.lk\/fst\/wp-json\/wp\/v2\/tags?post=4364"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}