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Edible films and coatings to prevent the detrimental effect of oxygen on food quality: Possibilities and limitations

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Edible films and coatings to prevent the detrimental effect of oxygen on food quality: Possibilities and limitations

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Bonilla Lagos, MJ.; Atarés Huerta, LM.; Vargas, M.; Chiralt A. (2012). Edible films and coatings to prevent the detrimental effect of oxygen on food quality: Possibilities and limitations. Journal of Food Engineering. 110(2):208-213. doi:10.1016/j.jfoodeng.2011.05.034

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Título: Edible films and coatings to prevent the detrimental effect of oxygen on food quality: Possibilities and limitations
Autor:
Entidad UPV: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Fecha difusión:
Resumen:
[EN] Oxygen has a deleterious effect on the quality of a wide variety of food products. The application of edible films and coatings to food products represents a new approach to solve this problem. Edible films and coatings ...[+]
Palabras clave: Antioxidant effect , Edible coatings , Edible films , Fish , Food oxidation , Fruit , Meat , Nuts , Oxygen , Vegetables , Deleterious effects , Edible coating , Effect of oxygen , Films and coatings , Food quality , Water activity , Food products , Fruits , Meats , Coatings
Derechos de uso: Cerrado
Fuente:
Journal of Food Engineering. (issn: 0260-8774 )
DOI: 10.1016/j.jfoodeng.2011.05.034
Editorial:
Elsevier
Versión del editor: https://dx.doi.org/10.1016/j.jfoodeng.2011.05.034
Agradecimientos:
The authors acknowledge the financial support from the Spanish Ministerio de Educacion y Ciencia through Project AGL2010-20694, from Universidad Politecnica de Valencia through Project PAID-06-09-2834 and from Conselleria ...[+]
Tipo: Artículo

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