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Edible coatings controlling mass loss and Penicillium roqueforti growth during cheese ripening

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Edible coatings controlling mass loss and Penicillium roqueforti growth during cheese ripening

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Ordóñez, R.; Contreras Monzón, CI.; González Martínez, MC.; Chiralt Boix, MA. (2021). Edible coatings controlling mass loss and Penicillium roqueforti growth during cheese ripening. Journal of Food Engineering. 290:1-7. https://doi.org/10.1016/j.jfoodeng.2020.110174

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Título: Edible coatings controlling mass loss and Penicillium roqueforti growth during cheese ripening
Autor: Ordóñez, Ramón Contreras Monzón, Carolina Ivonne González Martínez, María Consuelo Chiralt Boix, Mª Amparo
Entidad UPV: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Fecha difusión:
Resumen:
[EN] The application of edible coatings carrying antifungal compounds on cheese was studied to reduce mass losses and control the fungal growth on the cheese surface during ripening. The effectiveness of 8 biopolymers and ...[+]
Palabras clave: Edible coatings , Cheese , Antifungal control , Mass loss control , Gellan gum , Potassium sorbate
Derechos de uso: Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
Fuente:
Journal of Food Engineering. (issn: 0260-8774 )
DOI: 10.1016/j.jfoodeng.2020.110174
Editorial:
Elsevier
Versión del editor: https://doi.org/10.1016/j.jfoodeng.2020.110174
Código del Proyecto:
info:eu-repo/grantAgreement/MINECO//AGL2016-76699-R/ES/Materiales Biodegradables Multicapa de Alta Barrera para el Envasado Activo de Alimentos/
Agradecimientos:
The authors thank the financial support from the Ministerio de Economia y Competitividad (MINECO) of Spain, through the project AGL2016-76699-R. Author Ram.on Ordonez thanks the Honduras 2020 grant program for the received ...[+]
Tipo: Artículo

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