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Physicochemical, antioxidant and antibacterial properties of fish gelatin-based edible films enriched with orange peel pectin: Wrapping application

Mourad Jridi, Ola Abdelhedi, Ali Salem, Héla Kechaou, Monçef Nasri, Yosra Menchari

2020Food Hydrocolloids234 citationsDOI

Topics & Concepts

GelatinDPPHPectinUltimate tensile strengthDifferential scanning calorimetryAntioxidantChemistryActive packagingFood scienceThermal stabilityGlass transitionNuclear chemistryMaterials scienceFood packagingPolymerOrganic chemistryComposite materialPhysicsThermodynamicsNanocomposite Films for Food PackagingMicroencapsulation and Drying ProcessesProteins in Food Systems
Physicochemical, antioxidant and antibacterial properties of fish gelatin-based edible films enriched with orange peel pectin: Wrapping application | Litcius