Physiochemical and antimicrobial properties of edible aloe/gelatin composite films
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2010.02235.x/fullpdf
Reference22 articles.
1. Postharvest Aloe vera gel-coating modulates fruit ripening and quality of ‘Arctic Snow’ nectarine kept in ambient and cold storage;Ahmed;International Journal of Food Science and Technology,2009
2. Characterization of fish-skin gelatin gels and films containing the antimicrobial enzyme lysozyme;Bower;Journal of Food Science,2006
3. Preparation and physical properties of soy protein isolate and gelatin composite films;Cao;Food Hydrocolloids,2007
4. Effects of heat treatments on the stabilities of polysaccharides substances and barbaloin in gel juice from Aloe vera Miller;Chang;Journal of Food Engineering,2006
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