Effect of cross-linking in surface properties and antioxidant activity of gelatin films incorporated with a curcumin derivative

Food Hydrocolloids

Volumn 66, Issue , 2017, Pages 168-175

  Etxabide, Alaitz ^a   Coma, Verónique ^b,c   Guerrero, Pedro ^a   Gardrat, Christian ^b,c   de la Caba, Koro ^a  

^a UNIVERSITY OF THE BASQUE COUNTRY UPV EHU   (Spain)

^b UNIVERSITÉ BORDEAUX 1   (France)

^c CNRS   (France)

Author keywords

Antioxidant activity; Cross linking; Film; Gelatin; Tetrahydrocurcumin

Indexed keywords

EID: 85007490263     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.11.036     Document Type: Article

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