Antimicrobial Olive Leaf Gelatin films for enhancing the quality of cold-smoked Salmon-Reference-Cited by-同舟云学术

Antimicrobial Olive Leaf Gelatin films for enhancing the quality of cold-smoked Salmon

Published:2017-09 Issue: Volume:13 Page:49-55
ISSN:2214-2894
Container-title:Food Packaging and Shelf Life
language:en
Short-container-title:Food Packaging and Shelf Life

Author:

Albertos Irene,Avena-Bustillos Roberto J.,Martín-Diana Ana Belén,Du Wen-Xian,Rico Daniel,McHugh Tara H.

Publisher

Elsevier BV

Subject

Microbiology (medical),Polymers and Plastics,Safety, Risk, Reliability and Quality,Biomaterials,Food Science

Reference47 articles.

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3. Optimisation and comparative kinetics study of polyphenol extraction from olive leaves (Olea europaea) using heated water/glycerol mixtures;Apostolakis;Separation and Purification Technology,2014

4. Use of a free radical method to evaluate antioxidant activity;Brand-Williams;LWT − Food Science and Technology,1995

5. Development of edible films and coating with antimicrobial activity;Campos;Food Bioprocess Technology,2011

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