Properties and Antioxidant Capacity of Anchovy (Engraulis encrasicholus) By-Product Protein Films Containing Thyme Essential Oil

Autor:	Serpil Tural, Sadettin Turhan
Jazyk:	angličtina
Rok vydání:	2017
Předmět:	anchovy by-product protein film thyme essential oil water vapour permeability mechanical properties antioxidant capacity Biotechnology TP248.13-248.65 Food processing and manufacture TP368-456
Zdroj:	Food Technology and Biotechnology, Vol 55, Iss 1, Pp 77-85 (2017)
Druh dokumentu:	article
ISSN:	1330-9862 1334-2606
DOI:	10.17113/ftb.55.01.17.4824
Popis:	In this study, some properties and antioxidant capacity of anchovy (Engraulis encrasicholus) by-product protein films with added 0.5, 1.0 and 1.5 % of thyme essential oil were investigated. The films with thyme essential oil had higher elongation at break, water vapour permeability and oxygen permeability, lower solubility and tensile strength than control film (p
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/9f2d0c6561cb4175a09fd957001e7553 Zobrazit plný text záznamu View record in DOAJ Plný text ve formátu PDF