Characterization of Tuna Skin Gelatin Edible Films with Various Plasticizers‐Essential Oils and Their Effect on Beef Appearance-Reference-Cited by-同舟云学术

Characterization of Tuna Skin Gelatin Edible Films with Various Plasticizers‐Essential Oils and Their Effect on Beef Appearance

Published:2021-07-10 Issue:9 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Ningrum Andriati¹^ORCID,Widyastuti Perdani Arum²,Supriyadi ¹,Siti Halimatul Munawaroh Heli³,Aisyah Siti³,Susanto Eko⁴

Affiliation:

1. Department of Food and Agricultural Product Technology Faculty of Agricultural Technology Universitas Gadjah Mada Yogyakarta Indonesia

2. Department of Culinary Arts Vocational Education Faculty of Engineering Yogyakarta State University Gunungkidul Indonesia

3. Chemistry Program Department of Chemistry Education Faculty of Mathematics and Science Education Universitas Pendidikan Indonesia Bandung Indonesia

4. Department of Fish Products Technology Faculty of Fisheries and Marine Science Universitas Diponegoro Jl. Prof. Soedarto, SH Tembalang Semarang Indonesia

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15701

Reference66 articles.

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3. Characterization of SPI-based edible films incorporated with cinnamon or ginger essential oils

4. Curcuma longa L. essential oil composition, antioxidant effect, and effect on Fusarium verticillioides and fumonisin production

5. Development and structural characterization of chitosan ﬁlms containing Eucalyptus globulus essential oil: Potential as an antimicrobial carrier for packaging of sliced sausage

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