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Lysozyme release from isolate pea protein and starch based films and their antimicrobial properties

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Lysozyme release from isolate pea protein and starch based films and their antimicrobial properties

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Fabra Rovira, MJ.; Sánchez González, L.; Chiralt Boix, MA. (2014). Lysozyme release from isolate pea protein and starch based films and their antimicrobial properties. Food Science and Technology. 55(1):22-26. doi:10.1016/j.lwt.2013.08.001

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/62771

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Title: Lysozyme release from isolate pea protein and starch based films and their antimicrobial properties
Author:
UPV Unit: Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
The objective of the current research was to analyze the effects of the pea protein and corn starch films as well as the temperature influence (10 and 25 C) on the release of lysozyme to a food simulant (agar gel). Lysozyme ...[+]
Subjects: Active packaging , Listeria monocytogenes , Diffusion , Pea protein
Copyrigths: Cerrado
Source:
Food Science and Technology. (issn: 0023-6438 )
DOI: 10.1016/j.lwt.2013.08.001
Publisher:
Elsevier
Publisher version: http://dx.doi.org/10.1016/j.lwt.2013.08.001
Thanks:
The authors acknowledge the financial support from the Spanish Ministerio de Economia y Competitividad throughout the project AGL2010-20694, con-financed with FEDER founds. Author M.J. Fabra thanks the Campus de Excelencia ...[+]
Type: Artículo

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