Development of activate-at-home-type edible antimicrobial films: An example pH-triggering mechanism formed for smoked salmon slices using lysozyme in whey protein films

Food Hydrocolloids

Volumn 60, Issue , 2016, Pages 170-178

  Boyaci, Derya ^a   Korel, Figen ^a   Yemenicioğlu, Ahmet ^a  

^a IZMIR INSTITUTE OF TECHNOLOGY   (Turkey)

Author keywords

Antimicrobial packaging; Edible film; Lysozyme; Smoked salmon; Whey protein

Indexed keywords

FILM PREPARATION; FOOD MICROBIOLOGY; FOOD SAFETY; MICROORGANISMS;

ANTIMICROBIAL FILMS; ANTIMICROBIAL PACKAGING; EDIBLE FILMS; ISOELECTRIC; NATURAL-ANTIMICROBIALS; PACKAGING SYSTEM; PROTEIN FILMS; SMOKED SALMON; TRIGGERING MECHANISM; WHEY PROTEINS;

ENZYMES;

EID: 84961905739     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.03.032     Document Type: Article

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