Characterization of fish protein films incorporated with essential oils of clove, garlic and origanum: Physical, antioxidant and antibacterial properties

LWT

Volumn 59, Issue 1, 2014, Pages 533-539

  Teixeira, Bárbara ^a,b,c   Marques, António ^a,c   Pires, Carla ^a,c   Ramos, Cristina ^a   Batista, Irineu ^a,c   Saraiva, Jorge Alexandre ^b   Nunes, Maria Leonor ^a,c  

^a Division of Aquaculture and Upgrading   (Portugal)

^b UNIVERSITY OF AVEIRO   (Portugal)

^c UNIVERSITY OF PORTO   (Portugal)

Author keywords

Active packaging; Bioactive properties; Biodegradable films; Hake muscle proteins; Physical properties

Indexed keywords

ANTIOXIDANTS; FOOD PRESERVATION; FREE RADICALS; PACKAGING; PACKAGING MACHINES; PACKAGING MATERIALS; PROTEINS;

ACTIVE PACKAGING; ANTIBACTERIAL PROPERTIES; ANTIOXIDANT PROPERTIES; BIOACTIVE PROPERTIES; BIODEGRADABLE FILM; HAKE MUSCLE PROTEIN; HIGH QUALITY; MUSCLE PROTEINS; PACKAGING SYSTEM; PROTEIN FILMS;

ESSENTIAL OILS;

ALLIUM SATIVUM; MERLUCCIUS CAPENSIS; ORIGANUM; REXEA SOLANDRI; SHEWANELLA PUTREFACIENS; SYZYGIUM AROMATICUM;

EID: 84903790202     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.04.024     Document Type: Article

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