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Advances in antioxidant active food packaging

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Advances in antioxidant active food packaging

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Gómez Estaca, J.; López De Dicastillo Bergamo, AC.; Hernandez Muñoz, MP.; Catalá, R.; Gavara Clemente, R. (2014). Advances in antioxidant active food packaging. Trends in Food Science and Technology. 35(1):42-51. doi:10.1016/j.tifs.2013.10.008

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Title: Advances in antioxidant active food packaging
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] Lipid oxidation is, together with microbial growth, the main cause of spoilage of a great variety of foods, such as nuts, fish, meats, whole milk powders, sauces and oils. It causes a loss of both sensorial and ...[+]
Subjects: Reducing/antioxidant power assay , Alcohol copolymer EVOH , Alpha-tocopherol , Density polyethylene , Natural antioxidants , Vinyl alcohol , Fluorescence detection , Biodegradable films , Oxidative stability , Frozen storage
Copyrigths: Cerrado
Source:
Trends in Food Science and Technology. (issn: 0924-2244 )
DOI: 10.1016/j.tifs.2013.10.008
Publisher:
Elsevier
Publisher version: http://doi.org/10.1016/j.tifs.2013.10.008
Thanks:
The authors are grateful for the financial support of the Spanish Ministry of Science and Innovation, projects AGL2009-08776 and Fun-C-Food CSD2007-00063. Karel Clapshaw provided assistance with the English language text.[+]
Type: Artículo

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