Shelf-life extension of refrigerated sea bass slices wrapped with fish protein isolate/fish skin gelatin-ZnO nanocomposite film incorporated with basil leaf essential oil

Journal of Food Science and Technology

Volumn 52, Issue 10, 2015, Pages 6182-6193

  Arfat, Yasir Ali ^a   Benjakul, Soottawat ^a   Vongkamjan, Kitiya ^a   Sumpavapol, Punnanee ^a   Yarnpakdee, Suthasinee ^a  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

Author keywords

Active food packaging; Basil essential oil; Bionanocomposite; Fish protein isolate; Fish skin gelatin; ZnO nanoparticles

Indexed keywords

ESSENTIAL OILS; FILM GROWTH; FISH; LACTIC ACID; METAL NANOPARTICLES; NANOCOMPOSITE FILMS; NANOPARTICLES; OIL SHALE; OILS AND FATS; PLASTIC FILMS; POLYPROPYLENES; PROTEINS; ZINC OXIDE;

ACTIVE FOOD PACKAGING; BASIL ESSENTIAL OIL; BIO-NANOCOMPOSITE; PROTEIN ISOLATES; ZNO NANOPARTICLES;

BACTERIA;

EID: 84942196324     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-014-1706-y     Document Type: Article

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