Properties of lysozyme/low methoxyl (LM) pectin complexes for antimicrobial edible food packaging

Journal of Food Engineering

Volumn 131, Issue , 2014, Pages 18-25

  Bayarri, Mélanie ^a   Oulahal, Nadia ^a   Degraeve, Pascal ^a   Gharsallaoui, Adem ^a  

^a University of Lyon   (France)

Author keywords

Antimicrobial packaging; Complexation; Controlled release; LM pectin; Lysozyme

Indexed keywords

ANTI-MICROBIAL ACTIVITY; ANTIMICROBIAL FILMS; ANTIMICROBIAL PACKAGING; COMPLEX FORMATIONS; CONTROLLED RELEASE; FOOD PACKAGING; LM PECTIN; PECTINOLYTIC ENZYME;

COMPLEXATION; ELECTROPHORETIC MOBILITY; MICROORGANISMS; PARTICLE SIZE ANALYSIS; TURBIDITY;

ENZYMES;

EID: 84893842630     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2014.01.013     Document Type: Article

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