Characterization of fish protein films incorporated with essential oils of clove, garlic and origanum: Physical, antioxidant and antibacterial properties

Bárbara Teixeira; António Marques; Carla Pires; Cristina Ramos; Irineu Batista; Jorge A. Saraiva; María Leonor Nunes

doi:10.1016/j.lwt.2014.04.024

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Characterization of fish protein films incorporated with essential oils of clove, garlic and origanum: Physical, antioxidant and antibacterial properties

Bárbara Teixeira António Marques Carla Pires Cristina Ramos Irineu Batista Jorge A. Saraiva María Leonor Nunes

Year: 2014 Journal: LWT Vol: 59 (1)Pages: 533-539 Publisher: Elsevier BV

DOI: 10.1016/j.lwt.2014.04.024

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Keywords:

Origanum Antioxidant Fish <Actinopterygii> Food science Antibacterial activity Chemistry Essential oil Traditional medicine Biology Fishery Biochemistry Bacteria Medicine

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Nanocomposite Films for Food Packaging

Physical Sciences → Materials Science → Biomaterials

Dyeing and Modifying Textile Fibers

Physical Sciences → Engineering → Building and Construction

Microencapsulation and Drying Processes

Life Sciences → Agricultural and Biological Sciences → Food Science

Characterization of fish protein films incorporated with essential oils of clove, garlic and origanum: Physical, antioxidant and antibacterial properties

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