Active starch-gelatin films for shelf-life extension of marinated salmon

Author:

Moreno Olga,Gil Àgueda,Atarés Lorena,Chiralt Amparo

Funder

Ministerio de Economía y Competividad

Ministerio de Educación, Cultura y Deporte

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

1. Physical properties and stability of starch-gelatin based films as affected by the addition of esters of fatty acids;Acosta;Food Hydrocolloids,2015

2. ASTM. (1995). Standard test methods for water vapor transmission of materials. Standard Designations: E96–95. In: Annual Book of American Society for Testing Materials, West Conshohocken, PA, USA.

3. ASTM. (1999). Standard test methods for specular gloss. Designation (D523): Annual book of American Society for Testing Materials, Philadelphia, PA, USA.

4. Characterization of sodium caseinate-based edible films incorporated with cinnamon or ginger essential oils;Atarés;Journal of Food Engineering,2010

5. Autolytic degradation and microbiological activity in farmed Coho salmon (Oncorhynchus kisutch) during chilled storage;Aubourg;Food Chemistry,2007

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