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Integral Mastocarpus stellatus use for antioxidant edible film development

  • Published:2014-10 Issue: Volume:40 Page:128-137
  • ISSN:0268-005X
  • Container-title:Food Hydrocolloids
  • language:en
  • Short-container-title:Food Hydrocolloids

Author:

Blanco-Pascual N.,Gómez-Guillén M.C.,Montero M.P.

Funder

Spanish Ministry of Science and Innovation

Xunta of Galicia Sectorial program

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference60 articles.

1. Thermo-rheological behavior of model protein–polysaccharide mixtures;Andrade;Rheologica Acta,2010

2. Official methods of analysis;A.O.A.C.,1995

3. Official methods of analysis;A.O.A.C.,2000

4. κ-Carrageenan–protein interactions: effect of proteins on polysaccharide gelling and textural properties;Baeza;LWT – Food Science and Technology,2002

5. Effect of different protein extracts from Dosidicus gigas muscle co-products on edible films development;Blanco-Pascual;Food Hydrocolloids,2013

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