One- and double-layered furcellaran/carp skin gelatin hydrolysate film system with antioxidant peptide as an innovative packaging for perishable foods products
出版年份 2021 全文链接
标题
One- and double-layered furcellaran/carp skin gelatin hydrolysate film system with antioxidant peptide as an innovative packaging for perishable foods products
作者
关键词
Double-layered films, Food preservation, Furcellaran, Gelatin hydrolysate, Bioactive peptides, Active films
出版物
FOOD CHEMISTRY
Volume 351, Issue -, Pages 129347
出版商
Elsevier BV
发表日期
2021-02-21
DOI
10.1016/j.foodchem.2021.129347
参考文献
相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。- Understanding spoilage microbial community and spoilage mechanisms in foods of animal origin
- (2020) Olumide Adedokun Odeyemi et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Bioactive films based on cuttlefish (Sepia officinalis) skin gelatin incorporated with cuttlefish protein hydrolysates: Physicochemical characterization and antioxidant properties
- (2020) Hela Kchaou et al. Food Packaging and Shelf Life
- The effects of active double-layered furcellaran/gelatin hydrolysate film system with Ala-Tyr peptide on fresh Atlantic mackerel stored at −18 °C
- (2020) Ewelina Jamróz et al. FOOD CHEMISTRY
- Recent advances in quality retention of non-frozen fish and fishery products: A review
- (2019) Dawei Yu et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Effects of Edible Coatings Based on Ultrasound-treated Fish Proteins Hydrolysate in Quality Attributes of Chilled Bonito Fillets
- (2019) Gulsum Balcik Misir et al. Journal of Aquatic Food Product Technology
- Evaluation of the preservation effect of gelatin-water soluble chitosan film incorporated with maillard peptides on bluefin tuna (Thunnus thynnus) slices packaging
- (2019) Wei Jiang et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- The verification of intelligent properties of furcellaran films with plant extracts on the stored fresh Atlantic mackerel during storage at 2 °C
- (2019) Ewelina Jamróz et al. FOOD HYDROCOLLOIDS
- Increase of walnuts' shelf life using a walnut flour protein-based edible coating
- (2019) Antonella L. Grosso et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- The effects of hydrolysis condition on the antioxidant activity of protein hydrolysate from Cyprinus carpio skin gelatin
- (2019) Joanna Tkaczewska et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Shelf‐life extension of whole shrimp using an active coating containing fish skin gelatin hydrolysates produced by a natural protease
- (2019) Armin Mirzapour‐Kouhdasht et al. Food Science & Nutrition
- Bio-based edible coatings for the preservation of fishery products: A Review
- (2018) Dawei Yu et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Effects of active gelatin coated with henna ( L. inermis ) extract on beef meat quality during chilled storage
- (2018) Mourad Jridi et al. FOOD CONTROL
- Effects of agar films incorporated with fish protein hydrolysate or clove essential oil on flounder ( Paralichthys orbignyanus ) fillets shelf-life
- (2018) Meritaine da Rocha et al. FOOD HYDROCOLLOIDS
- Characterization of carp ( Cyprinus carpio ) skin gelatin extracted using different pretreatments method
- (2018) Joanna Tkaczewska et al. FOOD HYDROCOLLOIDS
- Assessment of physico-chemical, antioxidant and antimicrobial activity of porcine blood protein hydrolysate in pork emulsion stored under aerobic packaging condition at 4 ± 1 °C
- (2018) Akhilesh K. Verma et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Bioactive peptides as natural antioxidants in food products – A review
- (2018) Jose M. Lorenzo et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Identification of Antioxidant Peptides in Enzymatic Hydrolysates of Carp (Cyprinus Carpio) Skin Gelatin
- (2018) Joanna Tkaczewska et al. MOLECULES
- Rheological and structural properties of Hemiramphus far skin gelatin: Potential use as an active fish coating agent
- (2018) Ola Abdelhedi et al. FOOD HYDROCOLLOIDS
- All Natural and Clean-Label Preservatives and Antimicrobial Agents Used during Poultry Processing and Packaging
- (2017) Ar'quette Grant et al. JOURNAL OF FOOD PROTECTION
- Heavy metal contamination, microbiological spoilage and biogenic amine content in sushi available on the Polish market
- (2017) Piotr Kulawik et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Antimicrobial potency of cationic antimicrobial peptides can be predicted from their amino acid composition: Application to the detection of “cryptic” antimicrobial peptides
- (2017) Katia Pane et al. JOURNAL OF THEORETICAL BIOLOGY
- Antioxidant proteins and peptides to enhance the oxidative stability of meat and meat products: A comprehensive review
- (2016) Muhammad Sohaib et al. INTERNATIONAL JOURNAL OF FOOD PROPERTIES
- Antimicrobial peptides as natural bio-preservative to enhance the shelf-life of food
- (2016) Mahendra Rai et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Increasing meat product functionality by the addition of milled flaxseed Linum usitatissimum
- (2016) Marzena Zając et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Consumer attitudes towards the application of smart packaging technologies to cheese products
- (2016) Karen A.M. O’ Callaghan et al. Food Packaging and Shelf Life
- Shelf-life Assessment of Food Undergoing Oxidation–A Review
- (2015) Sonia Calligaris et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Chitosan coatings enriched with active shrimp waste for shrimp preservation
- (2015) M.Y. Arancibia et al. FOOD CONTROL
- Release and antioxidant activity of carvacrol and thymol from polypropylene active packaging films
- (2014) Marina Ramos et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Active peptides from skate (Okamejei kenojei) skin gelatin diminish angiotensin-I converting enzyme activity and intracellular free radical-mediated oxidation
- (2013) Dai-Hung Ngo et al. FOOD CHEMISTRY
- Significance of Antioxidants for Seafood Safety and Human Health
- (2012) Piotr Kulawik et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Purification and identification of antioxidant peptides from chickpea (Cicer arietinum L.) albumin hydrolysates
- (2012) Xiaohong Kou et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Purification and characterization of novel antioxidant peptides from enzymatic hydrolysates of tilapia (Oreochromis niloticus) skin gelatin
- (2012) Yufeng Zhang et al. PEPTIDES
- Biogenic amines formation in Atlantic bonito (Sarda sarda) fillets packaged with modified atmosphere and vacuum, wrapped in chitosan and cling film at 4 °C
- (2010) Gonca Alak et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Lessening of high-pressure-induced changes in Atlantic salmon muscle by the combined use of a fish gelatin–lignin film
- (2010) S.M. Ojagh et al. FOOD CHEMISTRY
- Natural antioxidant active packaging film and its effect on lipid damage in frozen blue shark (Prionace glauca)
- (2010) D.A. Pereira de Abreu et al. Innovative Food Science & Emerging Technologies
- Effects of freezing temperature and duration of frozen storage on lipid and protein oxidation in chicken meat
- (2009) Ayla Soyer et al. FOOD CHEMISTRY
Publish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn MoreCreate your own webinar
Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.
Create Now