Properties and antioxidant capacity of anchovy (Engraulis encrasicholus) by-product protein films containing thyme essential oil

Food Technology and Biotechnology

Volumn 55, Issue 1, 2017, Pages 77-85

  Tural, Serpil ^a   Turhan, Sadettin ^a  

^a ONDOKUZ MAYIS UNIVERSITY   (Turkey)

Author keywords

Anchovy by product protein film; Antioxidant capacity; Mechanical properties; Thyme essential oil; Water vapour permeability

Indexed keywords

ANTIOXIDANTS; ESSENTIAL OILS; GLASS TRANSITION; MECHANICAL PERMEABILITY; PROTEINS; TENSILE STRENGTH; WATER VAPOR;

ANCHOVY BY-PRODUCT PROTEIN FILM; ANTIOXIDANT CAPACITY; ELONGATION-AT-BREAK; HIGH ELONGATION; MATRIX; OXYGEN PERMEABILITY; PROPERTY; PROTEIN FILMS; THYME ESSENTIAL OIL; WATER VAPOR PERMEABILITY;

TRANSPARENCY;

EID: 85019090926     PISSN: 13309862     EISSN: 13342606     Source Type: Journal    
DOI: 10.17113/ftb.55.01.17.4824     Document Type: Article

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