The Effect of Acidic and Alkaline pH on the Physico-Mechanical Properties of Surimi-Based Edible Films Incorporated with Green Tea Extract

The effects of green tea extract (GTE) at acidic and alkaline pH (pH 3 and 11, respectively) on the physico-mechanical, thermal, and water transmission properties of silver carp surimi-based edible films were investigated. Incorporation of GTE significantly (p < 0.05) reduced elongation at break...

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Detalles Bibliográficos
Autores principales: Munir, Sadia, Javed, Miral, Hu, Yang, Liu, Youming, Xiong, Shanbai
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7601815/
https://www.ncbi.nlm.nih.gov/pubmed/33027939
http://dx.doi.org/10.3390/polym12102281

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7601815/
https://www.ncbi.nlm.nih.gov/pubmed/33027939
http://dx.doi.org/10.3390/polym12102281

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