Trout-Skin Gelatin-Based Edible Films Containing Phenolic Antioxidants: Effect on Physical Properties and Oxidative Stability of Cod-Liver Oil Model Food

Journal of Food Science

Volumn 77, Issue 11, 2012, Pages

  Tammineni, Nageshwar ^a   Ünlü, Gülhan ^a   Rasco, Barbara ^b   Powers, Joseph ^b   Sablani, Shyam ^b   Nindo, Caleb ^a  

^a UNIVERSITY OF IDAHO   (United States)

^b WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Fish gelatin; Glass transition; Green tea; Lipid oxidation; Natural antioxidants

Indexed keywords

ANTIOXIDANT; CATECHIN; COD LIVER OIL; DRUG DERIVATIVE; EPIGALLOCATECHIN GALLATE; GELATIN; GELATIN FILM; OXYGEN; PHENOL DERIVATIVE; WATER;

ANIMAL; ARTICLE; CHEMISTRY; FOOD HANDLING; FOOD PACKAGING; FOOD STORAGE; METHODOLOGY; OXIDATION REDUCTION REACTION; PHYSICAL PHENOMENA; SKIN; TEA; TROUT;

ANIMALS; ANTIOXIDANTS; CATECHIN; COD LIVER OIL; FOOD HANDLING; FOOD PACKAGING; FOOD STORAGE; GELATIN; OXIDATION-REDUCTION; OXYGEN; PHENOLS; PHYSICAL PHENOMENA; SKIN; TEA; TROUT; WATER;

ONCORHYNCHUS MYKISS; SALMONIDAE;

EID: 84869874192     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.02964.x     Document Type: Article

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