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Combination of different antifungal agents in oil-in-water emulsions to control strawberry jam spoilage

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Combination of different antifungal agents in oil-in-water emulsions to control strawberry jam spoilage

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Ribes-Llop, S.; Fuentes López, A.; Talens Oliag, P.; Barat Baviera, JM. (2018). Combination of different antifungal agents in oil-in-water emulsions to control strawberry jam spoilage. Food Chemistry. 239:704-711. https://doi.org/10.1016/j.foodchem.2017.07.002

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/146183

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Title: Combination of different antifungal agents in oil-in-water emulsions to control strawberry jam spoilage
Author: Ribes-Llop, Susana Fuentes López, Ana Talens Oliag, Pau Barat Baviera, José Manuel
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] The combination of antifungal agents (cinnamon bark oil, zinc gluconate and trans-ferulic acid) in oil-in-water emulsions to control the fungal spoilage of strawberry jams, minimising essential oil's sensory impact, ...[+]
Subjects: Essential oil , Zinc gluconate , Trans-Ferulic acid , Antifungal agent , Strawberry jam
Copyrigths: Reserva de todos los derechos
Source:
Food Chemistry. (issn: 0308-8146 )
DOI: 10.1016/j.foodchem.2017.07.002
Publisher:
Elsevier
Publisher version: https://doi.org/10.1016/j.foodchem.2017.07.002
Thanks:
Author Susana Ribes is grateful to the Universitat Politècnica de València (UPV) for a FPI grant.
Type: Artículo

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