Use of Gallic Acid to Enhance the Antioxidant and Mechanical Properties of Active Fish Gelatin Film

Journal of Food Science

Volumn 82, Issue 1, 2017, Pages 80-89

  Limpisophon, Kanokrat ^a   Schleining, Gerhard ^b  

^a KASETSART UNIVERSITY   (Thailand)

^b UNIVERSITY OF NATURAL RESOURCES AND LIFE SCIENCES   (Austria)

Author keywords

active packaging; antioxidant; gallic acid; gelatin; protein

Indexed keywords

2,2'-AZINO-DI-(3-ETHYLBENZOTHIAZOLINE)-6-SULFONIC ACID; ANTIOXIDANT; BENZOTHIAZOLE DERIVATIVE; FREE RADICAL; GALLIC ACID; GELATIN; GELATIN FILM; GLYCEROL; PLASTICIZER; SULFONIC ACID DERIVATIVE; WATER;

ANIMAL; CHEMISTRY; ELASTICITY; FISH PRODUCT; HYDROGEN BOND; MECHANICAL STRESS; PARTICLE SIZE; PERCIFORMES; PERMEABILITY; SCANNING ELECTRON MICROSCOPY; TENSILE STRENGTH; ULTRAVIOLET RADIATION;

ANIMALS; ANTIOXIDANTS; BENZOTHIAZOLES; ELASTICITY; FISH PRODUCTS; FREE RADICALS; GALLIC ACID; GELATIN; GLYCEROL; HYDROGEN BONDING; MICROSCOPY, ELECTRON, SCANNING; PARTICLE SIZE; PERCIFORMES; PERMEABILITY; PLASTICIZERS; STRESS, MECHANICAL; SULFONIC ACIDS; TENSILE STRENGTH; ULTRAVIOLET RAYS; WATER;

EID: 85008262511     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.13578     Document Type: Article

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