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Application of cinnamon bark emulsions to protect strawberry jam from fungi

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Application of cinnamon bark emulsions to protect strawberry jam from fungi

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Ribes-Llop, S.; Fuentes López, A.; Talens Oliag, P.; Barat Baviera, JM. (2017). Application of cinnamon bark emulsions to protect strawberry jam from fungi. LWT - Food Science and Technology. 78:265-272. doi:10.1016/j.lwt.2016.12.047

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/107346

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Title: Application of cinnamon bark emulsions to protect strawberry jam from fungi
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] The objective of the work was to evaluate the use of cinnamon bark-xanthan gum emulsions to preserve strawberry jam. The optimisation of the methodology used to prepare the emulsions and, the evaluation of their ...[+]
Subjects: Natural agents , Cinnamaldehyde , Oil-in-water emulsions , Preservation , Strawberry jam
Copyrigths: Reserva de todos los derechos
Source:
LWT - Food Science and Technology. (issn: 0023-6438 )
DOI: 10.1016/j.lwt.2016.12.047
Publisher:
Elsevier
Publisher version: https://doi.org/10.1016/j.lwt.2016.12.047
Thanks:
Susana Ribes is grateful to the Universitat Politecnica de Valencia (UPV) for a FPI grant.
Type: Artículo

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