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Reducing Oxidation of Foods Through Antioxidant Active Packaging Based on Ethyl Vinyl Alcohol and Natural Flavonoids

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Reducing Oxidation of Foods Through Antioxidant Active Packaging Based on Ethyl Vinyl Alcohol and Natural Flavonoids

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López De Dicastillo Bergamo, AC.; Pezo, D.; Nerín, C.; López Carballo, G.; Catalá, R.; Gavara Clemente, R.; Hernandez Muñoz, MP. (2012). Reducing Oxidation of Foods Through Antioxidant Active Packaging Based on Ethyl Vinyl Alcohol and Natural Flavonoids. Packaging Technology and Science. 25(8):457-466. doi:10.1002/pts.992

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/79837

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Title: Reducing Oxidation of Foods Through Antioxidant Active Packaging Based on Ethyl Vinyl Alcohol and Natural Flavonoids
Author:
UPV Unit: Universitat Politècnica de València. Instituto de Agroquímica y Tecnologia de Alimentos - Institut d'Agroquímica i Tecnologia d'Aliments
Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
Issued date:
Abstract:
[EN] The development of antioxidant active packaging systems is attracting considerable attention as one of the preferred emerging technologies for reducing the incidence of lipid peroxidation. This work presents the use ...[+]
Subjects: Antioxidant; , Active packaging , Quercetin , Catechin , EVOH , Radical species
Copyrigths: Cerrado
Source:
Packaging Technology and Science. (issn: 0894-3214 )
DOI: 10.1002/pts.992
Publisher:
Wiley
Publisher version: http://doi.org/10.1002/pts.992
Thanks:
The authors acknowledge the financial support of the Spanish Ministry of Science and Innovation, projects AGL2006-02176, AGL2009-08776 and Fun-C-Food CSD2007-00063, and the C. L-d-D fellowship (FPU programme). Mary Georgina ...[+]
Type: Artículo

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