| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6399429 | Food Research International | 2012 | 11 Pages |
Abstract
⺠Antimicrobial efficacy of additives to whey-protein based edible films was tested. ⺠Effects of said additives upon mechanical and optical properties were assessed. ⺠Chitooligosaccharide (COS) was strongest against Gram-negative bacteria. ⺠Lactic acid was strongest against Gram-positive bacteria. ⺠COS produced the highest change in optical properties.
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Authors
Ãscar L. Ramos, Sara I. Silva, José C. Soares, João C. Fernandes, M. Fátima Poças, Manuela E. Pintado, F. Xavier Malcata,