Molecular interactions, characterization and antimicrobial activity of curcumin-chitosan blend films

Food Hydrocolloids

Volumn 52, Issue , 2016, Pages 564-572

  Liu, Yujia ^a   Cai, Yanxue ^b   Jiang, Xueying ^a   Wu, Jinping ^a   Le, Xueyi ^a  

^a SOUTH CHINA AGRICULTURAL UNIVERSITY   (China)

^b SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Acetic acid (PubChem CID: 176); Antibacterial properties; Chitosan; Chitosan (PubChem CID: 71853); Curcumin; Curcumin (PubChem CID: 2889); Molecular interactions; Structural properties

Indexed keywords

AGRICULTURAL PRODUCTS; BACTERIA; FOOD STORAGE; HYDROGEN BONDS; MOLECULAR STRUCTURE; TENSILE STRENGTH; X RAY DIFFRACTION;

ACETIC ACID (PUBCHEM CID: 176); ANTIBACTERIAL PROPERTIES; CHITOSAN (PUBCHEM CID: 71853); CHITOSAN FILM; CURCUMIN; CURCUMIN (PUBCHEM CID: 2889); PUBCHEM;

CHITOSAN;

STAPHYLOCOCCUS AUREUS; THANATEPHORUS CUCUMERIS;

EID: 84939530406     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.08.005     Document Type: Article

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