Effects of virgin olive oil and grape seed oil on physicochemical and antimicrobial properties of pectin-gelatin blend emulsified films
Mehran Dolat Khah, Babak Ghanbarzadeh, Leila Roufegarinejad, Alireza Ostadrahimi
Topics & Concepts
BiopolymerChemistryPectinFood scienceGelatinNuclear chemistryTBARSBacterial celluloseCelluloseAntioxidantPolymerOrganic chemistryLipid peroxidationNanocomposite Films for Food PackagingMicroencapsulation and Drying ProcessesAntimicrobial agents and applications