The antibacterial effect of whey protein–alginate coating incorporated with the lactoperoxidase system on chicken thigh meat

Nowadays, the environmental problems due to the use of synthetic films and packages have caused the production of natural edible coatings or films. The aim of this study was to produce an edible whey protein–alginate coating with different concentrations of lactoperoxidase system to control the micr...

Descripción completa

Detalles Bibliográficos
Autores principales: Molayi, Roghayeh, Ehsani, Ali, Yousefi, Mohammad
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2018
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6021703/
https://www.ncbi.nlm.nih.gov/pubmed/29983950
http://dx.doi.org/10.1002/fsn3.634

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6021703/
https://www.ncbi.nlm.nih.gov/pubmed/29983950
http://dx.doi.org/10.1002/fsn3.634

Ejemplares similares