Effect of the incorporation of antimicrobial/antioxidant proteins on the properties of potato starch films

Carbohydrate Polymers

Volumn 133, Issue , 2015, Pages 353-364

  Moreno, Olga ^a   Atarés, Lorena ^a   Chiralt, Amparo ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Bioactive properties; Edible films; Lactoferrin; Lysozyme; Potato starch

Indexed keywords

ANTIOXIDANTS; ENZYMES; ESCHERICHIA COLI; FRACTURE MECHANICS; GLASS TRANSITION; MICROORGANISMS; OPTICAL PROPERTIES; PLASTICS INDUSTRY; PROTEINS;

BIOACTIVE PROPERTIES; DEGREE OF COMPATIBILITY; EDIBLE FILMS; LACTOFERRIN; OXYGEN BARRIER PROPERTIES; POTATO STARCHES; STRUCTURAL AND PHYSICAL PROPERTIES; THERMOPLASTIC PROPERTIES;

STARCH;

ESCHERICHIA COLI; SOLANUM TUBEROSUM;

ANTIINFECTIVE AGENT; ANTIOXIDANT; LACTOFERRIN; LYSOZYME; OXYGEN; STARCH; WATER;

CHEMISTRY; LIGHT RELATED PHENOMENA; PERMEABILITY; POTATO; TEMPERATURE;

ANTI-INFECTIVE AGENTS; ANTIOXIDANTS; LACTOFERRIN; MURAMIDASE; OPTICAL PROCESSES; OXYGEN; PERMEABILITY; SOLANUM TUBEROSUM; STARCH; TEMPERATURE; WATER;

EID: 84938332230     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2015.07.047     Document Type: Article

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