Physicochemical and Active Properties of Gelatine-Based Composite Gels Loaded with Lysozyme and Green Tea Polyphenols

Physicochemical and Active Properties of Gelatine-Based Composite Gels Loaded with Lysozyme and Green Tea Polyphenols

Research background. The use of gel-based systems as a novel method for the delivery of natural antimicrobial, antioxidant and bioactive compounds is a developing innovative solution for the food industry. This research aims to develop multifunctional active edible gels based on gelatine and its com...

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Bibliographic Details
Main Authors: Derya Boyacı, Pelin Barış Kavur, Sukru Gulec, Ahmet Yemenicioğlu
Format: Article
Language:English
Published: University of Zagreb Faculty of Food Technology and Biotechnology 2021-01-01
Series:Food Technology and Biotechnology
Subjects:
gelatine gel
candelilla wax
rice starch
lysozyme
composite gel
green tea extract
Online Access:https://hrcak.srce.hr/file/384095

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