Edible film with antioxidant capacity based on salmon gelatin and boldine-Reference-Cited by-同舟云学术

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Edible film with antioxidant capacity based on salmon gelatin and boldine

Published:2017-04 Issue: Volume:77 Page:160-169
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

López Daniel,Márquez Alex,Gutiérrez-Cutiño Marlen,Venegas-Yazigi Diego,Bustos Rubén,Matiacevich Silvia

Funder

Departamento de Investigaciones CientÃficas y TecnolÃ³gicas, Universidad de Santiago de Chile

Publisher

Elsevier BV

Subject

Food Science

Reference51 articles.

1. Chemical composition of indigenous wild herbs, spices, fruits, nuts and leafy vegetables used as food;Achinewhu;Plant Foods for Human Nutrition,1995

2. Functional properties of gelatin from cuttlefish (Sepia pharaonis) skin as affected by bleaching using hydrogen peroxide;Aewsiri;Food Chemistry,2009

3. Antioxidant activity of several marine skin gelatins;Alemán;LWT-Food Science and Technology,2011

4. Controlled release of therapeutics using interpenetrating polymeric networks;Aminabhavi;Expert opinion on drug delivery,2015

5. Formation and properties of collagen and gelatine films and coating;Arvanitoyannis,2002

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