Quality of goat′s milk cheese as affected by coating with edible chitosan‐essential oil films-Reference-Cited by-同舟云学术

Quality of goat′s milk cheese as affected by coating with edible chitosan‐essential oil films

Published:2016-08-26 Issue:1 Volume:70 Page:68-76
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Cano Embuena Amalia Isabel¹^ORCID,Cháfer Nácher Maite¹,Chiralt Boix Amparo¹,Molina Pons Mª Pilar²,Borrás Llopis Milagros²,Beltran Martínez Mª Carmen²,González Martínez Chelo¹

Affiliation:

1. Instituto de Ingeniería de Alimentos para el desarrollo Universidad Politécnica de Valencia Camino de Vera s/n 48022 Valencia Spain

2. Departamento de Ciencia Animal Universidad Politécnica de Valencia Camino de Vera s/n 48022 Valencia Spain

Funder

Research and Development

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12306

Reference30 articles.

1. Aenor(1979)UNE 87‐004‐79: Sensory Analysis: A guide for the installation of a test room.

2. Antimicrobial, mechanical and barrier properties of triticale protein films incorporated with oregano essential oil

3. Effect of the incorporation of antioxidants on physicochemical and antioxidant properties of wheat starch–chitosan films

4. Functional Polysaccharides as Edible Coatings for Cheese

5. Use of galactomannan edible coating application and storage temperature for prolonging shelf-life of “Regional” cheese

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