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Effect of chitosan essential oil films on the storage-keeping quality of pork meat products

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Effect of chitosan essential oil films on the storage-keeping quality of pork meat products

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Bonilla Lagos, MJ.; Vargas, M.; Atarés Huerta, LM.; Chiralt Boix, MA. (2014). Effect of chitosan essential oil films on the storage-keeping quality of pork meat products. Food and Bioprocess Technology. 7(8):2443-2450. doi:10.1007/s11947-014-1329-3

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/59315

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Title: Effect of chitosan essential oil films on the storage-keeping quality of pork meat products
Author:
UPV Unit: Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
Edible films based on chitosan were prepared, with and without basil or thyme essential oils, with the aim of assessing their protective ability against lipid oxidation and their antimicrobial activity. Chitosan films ...[+]
Subjects: Chitosan , Essential oil , Microfluidization , Edible coating , Pork meat , Antioxidant , Colour , Antimicrobial
Copyrigths: Reserva de todos los derechos
Source:
Food and Bioprocess Technology. (issn: 1935-5130 ) (eissn: 1935-5149 )
DOI: 10.1007/s11947-014-1329-3
Publisher:
Springer Verlag (Germany)
Publisher version: http://dx.doi.org/10.1007/s11947-014-1329-3
Thanks:
The authors acknowledge the financial support provided by the Universitat Politecnica de Valencia (PAID-06-09-2834), Generalitat Valenciana (GV/2010/082) and Ministerio de Educacion y Ciencia (AGL2010-20694). Author J. ...[+]
Type: Artículo

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