Active edible coatings with Boldo extract added and their application on nut products: reducing the oxidative rancidity rate-Reference-Cited by-同舟云学术

Active edible coatings with Boldo extract added and their application on nut products: reducing the oxidative rancidity rate

Published:2017-11-10 Issue:3 Volume:53 Page:700-708
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Bonilla Jeannine¹^ORCID,Poloni Talita¹,Sobral Paulo J. A.¹

Affiliation:

1. Faculty of Animal Science and Food Engineering; University of São Paulo; Av. Duque de Caxias Norte, 225 13635-900 Pirassununga SP Brazil

Funder

Fundação de Amparo à Pesquisa do Estado de São Paulo

postdoctoral fellowship of Jeannine Bonilla

scientific initiation fellowship of Talita Poloni

Brazilian National Council for Scientific and Technological Development (CNPq)

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13645/fullpdf

Reference28 articles.

1. Animal Feed Brazilian Compendium 2013 Edit

2. Functional properties of sodium and calcium caseinate antimicrobial active films containing carvacrol;Arrieta;Journal of Food Engineering,2014

3. ASTM D3985-95 1995 Standard Test Method for Oxygen Gas Transmission Rate Through Plastic Film and Sheeting Using a Coulometric Sensor, ASTM International, West Conshohocken, PA www.astm.org

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