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Mechanical, physico-chemical, and antimicrobial properties of gelatin-based film incorporated with catechin-lysozyme

Overview of attention for article published in BMC Chemistry, November 2012
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Title
Mechanical, physico-chemical, and antimicrobial properties of gelatin-based film incorporated with catechin-lysozyme
Published in
BMC Chemistry, November 2012
DOI 10.1186/1752-153x-6-131
Pubmed ID
Authors

Saroat Rawdkuen, Phunsiri Suthiluk, Damrongpol Kamhangwong, Soottawat Benjakul

Abstract

Microbial activity is a primary cause of deterioration in many foods and is often responsible for reduced quality and safety. Food-borne illnesses associated with E. coli O157:H7, S. aureus, S. enteritidis and L. monocytogenes are a major public health concern throughout the world. A number of methods have been employed to control or prevent the growth of these microorganisms in food. Antimicrobial packaging is one of the most promising active packaging systems for effectively retarding the growth of food spoilage and pathogenic microorganisms. The aim of this study was to determine the mechanical, physico-chemical properties and inhibitory effects of the fish gelatin films against selected food spoilage microorganisms when incorporated with catechin-lysozyme.

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Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 70 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
United States 2 3%
Brazil 1 1%
Pakistan 1 1%
Russia 1 1%
Poland 1 1%
Unknown 64 91%

Demographic breakdown

Readers by professional status Count As %
Researcher 13 19%
Student > Master 12 17%
Student > Ph. D. Student 12 17%
Student > Bachelor 8 11%
Student > Doctoral Student 4 6%
Other 5 7%
Unknown 16 23%
Readers by discipline Count As %
Agricultural and Biological Sciences 16 23%
Chemistry 9 13%
Chemical Engineering 5 7%
Medicine and Dentistry 4 6%
Pharmacology, Toxicology and Pharmaceutical Science 3 4%
Other 14 20%
Unknown 19 27%