One- and double-layered furcellaran/carp skin gelatin hydrolysate film system with antioxidant peptide as an innovative packaging for perishable foods products
Joanna Tkaczewska, Piotr Kulawik, Ewelina Jamróz, Paulina Guzik, Marzena Zając, Andrzej Szymkowiak, Katarzyna Turek
Topics & Concepts
Food scienceGelatinHydrolysateLipid oxidationTBARSChemistryAntioxidantShelf lifeBiopolymerBiochemistryLipid peroxidationOrganic chemistryHydrolysisPolymerProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product QualityPolyamine Metabolism and Applications