Functional stability of gelatin-lignosulphonate films and their feasibility to preserve sardine fillets during chilled storage in combination with high pressure treatment

Innovative Food Science and Emerging Technologies

Volumn 19, Issue , 2013, Pages 95-103

  Nunez Flores R ^a   Castro, A X ^a   Lopez Caballero M E ^a   Montero, P ^a   Gomez Guillen M C ^a  

^a INSTITUTE OF FOOD SCIENCE   (Spain)

Author keywords

Films; Gelatin; Lignosulphonate; Sardine; Stability

Indexed keywords

ANTIOXIDANT PROPERTIES; COMBINED TREATMENT; ELONGATION AT BREAK; GELATIN; HIGH PRESSURE TREATMENTS; LIGNOSULPHONATE; SARDINE; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

CONVERGENCE OF NUMERICAL METHODS; FILM GROWTH; FILMS; STABILITY;

CHEMICAL STABILITY;

EID: 84880056972     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2013.04.006     Document Type: Article

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