Preparation of soy protein isolate (SPI)-pectin complex film containing cinnamon oil and its effects on microbial growth of dehydrated soybean curd (Dry Tofu)

Journal of Food Processing and Preservation

Volumn 38, Issue 3, 2014, Pages 1371-1376

  Liu, He ^a,b   Li, Jun ^a,b   Zhu, Danshi ^a,b   Wang, Yixiu ^a,b   Zhao, Yu ^a,b   Li, Jianrong ^a,b  

^a BOHAI UNIVERSITY   (China)

^b Processing and Safety Control of Liaoning Province   (China)

Author keywords

[No Author keywords available]

Indexed keywords

ESSENTIAL OILS; FILM PREPARATION; MECHANICAL PROPERTIES; OILS AND FATS; PROTEINS; SOYBEAN OIL; TENSILE STRENGTH;

ANTI-MICROBIAL ACTIVITY; CINNAMON OIL; COMPLEX FILMS; CONCENTRATION RANGES; MICROBIAL FLORA; MICROBIAL GROWTH; MICROSTRUCTURE PROPERTIES; SOY PROTEIN ISOLATES;

FILM GROWTH;

CINNAMOMUM VERUM; GLYCINE MAX;

EID: 84902376623     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.12117     Document Type: Article

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