Optimisation of edible chitosan coatings formulations incorporating Myrcia ovata Cambessedes essential oil with antimicrobial potential against foodborne bacteria and natural microflora of mangaba fruits-Reference-Cited by-同舟云学术

Optimisation of edible chitosan coatings formulations incorporating Myrcia ovata Cambessedes essential oil with antimicrobial potential against foodborne bacteria and natural microflora of mangaba fruits

Published:2017-06 Issue: Volume:79 Page:1-10
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Frazão Gladslene Góes Santos,Blank Arie Fitzgerald,de Aquino Santana Luciana Cristina Lins

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

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3. Review of antimicrobial food packaging;Appendini;Innovative Food Science and Emerging Technologies,2002

4. Impact of edible chitosan–cassava starch coatings enriched with Lippia gracilis Schauer genotype mixtures on the shelf life of guavas (Psidium guajava L.) during storage at room temperature;Aquino;Food Chemistry,2015

5. Optimization of physical properties of xanthan gum/tapioca starch edible matrices containing potassium sorbate and evaluation of its antimicrobial effectiveness;Arismendi;LWT - Food Science and Technology,2013

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