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Use of oil-in-water emulsions to control fungal deterioration of strawberry jams

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Use of oil-in-water emulsions to control fungal deterioration of strawberry jams

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Ribes-Llop, S.; Fuentes López, A.; Talens Oliag, P.; Barat Baviera, JM. (2016). Use of oil-in-water emulsions to control fungal deterioration of strawberry jams. Food Chemistry. 211:92-99. doi:10.1016/j.foodchem.2016.05.040

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/109423

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Title: Use of oil-in-water emulsions to control fungal deterioration of strawberry jams
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] This work aimed to control the fungal deterioration of strawberry jams. The antifungal activity of the clove, cinnamon leaf, lemon and mandarin essential oils and their effectiveness in oil-in-water emulsions were ...[+]
Subjects: Essential oils , Oil-in-water emulsion , Strawberry jam , Aspergillus flavus , Aspergillus niger , Penicillium expansum
Copyrigths: Reserva de todos los derechos
Source:
Food Chemistry. (issn: 0308-8146 )
DOI: 10.1016/j.foodchem.2016.05.040
Publisher:
Elsevier
Publisher version: https://doi.org/10.1016/j.foodchem.2016.05.040
Thanks:
Author S. Ribes is grateful to the Universitat Politecnica de Valencia (UPV) for a FPI grant.
Type: Artículo

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