Compression‐molded soy protein concentrate film incorporated with natural antioxidant: Storage stability and their effectiveness to improve the quality of fish products during refrigeration

The aim of the present research was to investigate aging stability of compression‐molded soy protein concentrate (SPC) film activated with red grape extract (RGE) (10%w/w SPC) and its effect as a food packaging material under refrigerated conditions. After 90 days at 25 ± 2°C and 65 ± 2% RH, control...

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Veröffentlicht in:	Journal of food processing and preservation 2022-05, Vol.46 (5), p.n/a
Hauptverfasser:	Agustinelli, Silvina P., Ciannamea, Emiliano M., Ruseckaite, Roxana A., Martucci, Josefa F.
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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