Properties and antioxidant activity of fish skin gelatin film incorporated with citrus essential oils

Food Chemistry

Volumn 134, Issue 3, 2012, Pages 1571-1579

  Tongnuanchan, Phakawat ^a   Benjakul, Soottawat ^a   Prodpran, Thummanoon ^a  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

Author keywords

Antioxidant activity; Bergamot; Essential oil; Gelatin film; Kaffir lime; Lemon; Lime

Indexed keywords

ANTIOXIDANT ACTIVITIES; BERGAMOT; COLOUR DIFFERENCES; DEGRADATION RESISTANCE; ELONGATION AT BREAK; FERRIC REDUCING ANTIOXIDANT POWER; FTIR; GELATIN FILM; LEMON; RADICAL SCAVENGING ACTIVITY; SMOOTH SURFACE; THERMAL DEGRADATION TEMPERATURES; WATER VAPOUR PERMEABILITY; WAVE NUMBERS; WEIGHT LOSS;

DEGRADATION; FILM PREPARATION; FISH; FOURIER TRANSFORM INFRARED SPECTROSCOPY; FOURIER TRANSFORMS; GLYCEROL; LIME;

ESSENTIAL OILS;

BERGAMOT OIL; ESSENTIAL OIL; GELATIN; GLYCEROL; LEMON OIL; SCAVENGER; ANTIOXIDANT; GELATIN FILM; VEGETABLE OIL;

ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; DEGRADATION; FISH; HYDROPHOBICITY; INFRARED SPECTROSCOPY; NONHUMAN; SKIN; TEMPERATURE; TILAPIA; WATER VAPOR; WEIGHT REDUCTION; ANIMAL; CHEMISTRY; CITRUS;

CITRUS; CITRUS LIMON;

ANIMALS; ANTIOXIDANTS; CITRUS; FISHES; GELATIN; OILS, VOLATILE; PLANT OILS;

EID: 84861095241     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.03.094     Document Type: Article

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