Mechanical, physico-chemical, and antimicrobial properties of gelatin-based film incorporated with catechin-lysozyme

BACKGROUND: Microbial activity is a primary cause of deterioration in many foods and is often responsible for reduced quality and safety. Food-borne illnesses associated with E. coli O157:H7, S. aureus, S. enteritidis and L. monocytogenes are a major public health concern throughout the world. A num...

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שמור ב:
מידע ביבליוגרפי
Main Authors: Rawdkuen, Saroat, Suthiluk, Phunsiri, Kamhangwong, Damrongpol, Benjakul, Soottawat
פורמט: Artigo
שפה:Inglês
יצא לאור: BioMed Central 2012
נושאים:
Research Article
גישה מקוונת:https://ncbi.nlm.nih.gov/pmc/articles/PMC3585795/
https://ncbi.nlm.nih.gov/pubmed/23134808
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/1752-153X-6-131
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