Effect of curcumin, betanin and anthocyanin containing colourants addition on gelatin films properties for intelligent films development-Reference-Cited by-同舟云学术

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Effect of curcumin, betanin and anthocyanin containing colourants addition on gelatin films properties for intelligent films development

Published:2021-06 Issue: Volume:115 Page:106593
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Etxabide Alaitz,Maté Juan I.,Kilmartin Paul A.

Funder

Ministerio de Ciencia, Innovación y Universidades

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference44 articles.

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2. Essential oils as additives in biodegradable films and coatings for active food packaging;Atarés;Trends in Food Science & Technology,2016

3. Relationship between triple-helix content and mechanical properties of gelatin films;Bigi;Biomaterials,2004

4. Investigation of the physicochemical, antimicrobial and antioxidant properties of gelatin-chitosan edible film mixed with plant ethanolic extracts;Bonilla;Food Bioscience,2016

5. Quantification of food waste per product group along the food supply chain in the European union: A mass flow analysis;Caldeira;Resources, Conservation and Recycling,2019

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3. Anthocyanin modified by chondroitin sulphate and tannic acid improved the quality-indicating properties of gelatin-based intelligent film;Food Chemistry: X;2024-12

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