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dc.creatorOtero Tuárez, Víctor Oswaldoes_ES
dc.creatorFernández Pan, Idoyaes_ES
dc.creatorMaté Caballero, Juan Ignacioes_ES
dc.date.accessioned2019-11-24T18:14:11Z
dc.date.issued2019
dc.identifier.issn1365-2621 (Electronic)
dc.identifier.urihttps://hdl.handle.net/2454/35429
dc.description.abstractPhysical, chemical and antimicrobial properties of fish gelatin films with different 19 concentrations of ethyl lauroyl arginate (LAE) were studied. Optical properties 20 of film-forming solution did not vary with increased LAE content. However, pH 21 and surface tension increased. The incorporation of LAE into the formulation 22 increased moisture and solubility of the films. In addition, the presence of LAE 23 affected mechanical properties, making films stronger and more flexible; it had 24 no effect on water vapor permeability. Finally, films with LAE significantly 25 increased antimicrobial properties against Listeria innocua, Shewanella 26 putrefaciens and Pseudomonas fluorescens, but not against Aeromonas 27 hydrophila. These antimicrobial films could be a used as an alternative 28 technology for of fresh products.en
dc.format.extent23 p.
dc.format.mimetypeapplication/pdfen
dc.language.isoengen
dc.publisherWileyen
dc.relation.ispartofInternational Journal of Food Science and Technologyen
dc.rights© 2019 Institute of Food Science and Technologyen
dc.subjectFish gelatin filmsen
dc.subjectEthyl lauroyl arginateen
dc.subjectPhysical, chemical and antimicrobial propertiesen
dc.titleEffect of the presence of ethyl lauroyl arginate on the technological properties of edible fish gelatin filmsen
dc.typeArtículo / Artikuluaes
dc.typeinfo:eu-repo/semantics/articleen
dc.contributor.departmentUniversidad Pública de Navarra. Departamento de Agronomía, Biotecnología y Alimentaciónes_ES
dc.contributor.departmentNafarroako Unibertsitate Publikoa. Agronomia, Bioteknologia eta Elikadura Sailaeu
dc.contributor.departmentUniversidad Pública de Navarra / Nafarroako Unibertsitate Publikoa. ISFOOD - Institute on Innovation & Sustainable Development in Food Chain Versión del editores_ES
dc.rights.accessRightsAcceso embargado / Sarbidea bahitua dagoes
dc.rights.accessRightsinfo:eu-repo/semantics/embargoedAccessen
dc.embargo.lift2020-11-22
dc.embargo.terms2020-11-22
dc.identifier.doi10.1111/ijfs.14454
dc.relation.publisherversionhttps://doi.org/10.1111/ijfs.14454
dc.type.versionVersión aceptada / Onetsi den bertsioaes
dc.type.versioninfo:eu-repo/semantics/acceptedVersionen


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