Characterisation of microemulsion nanofilms based on Tilapia fish skin gelatine and ZnO nanoparticles incorporated with ginger essential oil: meat packaging application

International Journal of Food Science and Technology

Volumn 52, Issue 7, 2017, Pages 1670-1679

  Zhang, Le ^a,b   Liu, Anjun ^a   Wang, Wenhang ^a   Ye, Ran ^c   Liu, Yaowei ^a   Xiao, Jindong ^a   Wang, Kun ^a  

^a TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

^b Tianjin Electronic Information Vocational Technology College   (China)

^c UNIVERSITY OF TENNESSEE   (United States)

Author keywords

Antibacterial; antioxidant; fish skin gelatine; ginger essential oil; meat quality; ZnO nanoparticles

Indexed keywords

ANTIOXIDANTS; BACTERIA; ESCHERICHIA COLI; ESSENTIAL OILS; FISH; FOOD ADDITIVES; FOOD MICROBIOLOGY; MEATS; METAL NANOPARTICLES; MICROEMULSIONS; NANOPARTICLES; OILS AND FATS; ORBITS; TENSILE STRENGTH; ZINC OXIDE;

ANTI-BACTERIAL ACTIVITY; ANTIBACTERIAL; FOOD PATHOGENIC BACTERIA; FOOD SCIENCE AND TECHNOLOGY; GINGER ESSENTIAL OIL; MEAT QUALITY; WATER VAPOUR PERMEABILITY; ZNO NANOPARTICLES;

SPOILAGE;

EID: 85019404060     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.13441     Document Type: Article

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