Triticale flour films added with bacteriocin-like substance (BLIS) for active food packaging applications

Author:

Salvucci Emiliano,Rossi Mariana,Colombo Andrés,Pérez Gabriela,Borneo Rafael,Aguirre Alicia

Funder

Secretaría de Ciencia y Tecnología from Universidad Nacional de Córdoba, Argentina

CONICET

Agencia Nacional de Promoción Científica y Técnica

Publisher

Elsevier BV

Subject

Microbiology (medical),Polymers and Plastics,Safety, Risk, Reliability and Quality,Biomaterials,Food Science

Reference31 articles.

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2. Properties of triticale flour protein based films;Aguirre;LWT – Food Science and Technology,2011

3. Characterization of SPI-based edible films incorporated with cinnamon or ginger essential oils;Atarés;Journal of Food Engineering,2010

4. Bacteriocins: Recent trends and potential applications;Bali;Critical Reviews in Food Science and Nutrition,2014

5. Purification and characterization of the bacteriocin produced by Lactobacillus sakei MBSa1 isolated from Brazilian salami;Barbosa;Journal of Applied Microbiology,2014

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