Gelatin‐chitosan edible film activated with Boldo extract for improving microbiological and antioxidant stability of sliced Prato cheese-Reference-Cited by-同舟云学术

Gelatin‐chitosan edible film activated with Boldo extract for improving microbiological and antioxidant stability of sliced Prato cheese

Published:2018-11-22 Issue:5 Volume:54 Page:1617-1624
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,Sobral Paulo J. A.¹

Affiliation:

1. School of Animal Science and Food Engineering University of São Paulo Duque de Caxias Norte Avenue, 225 13635‐900 Pirassununga Brazil

Funder

São Paulo Research Foundation (FAPESP)

Brazilian National Council for Scientific and Technological Development (CNPq)

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14032

Reference32 articles.

1. Animal Feed Brazilian Compendium(2013).Edit. Sindarações Asbram. São Paulo/SP Brasil. 204 pág.

2. Determinação dos teores de umidade e cinzas de amostras comerciais de guaraná utilizando métodos convencionais e análise térmica;Araújo A.A.S.;Brazilian Journal of Pharmaceutical Sciences,2006

3. Quality preservation of organic cottage cheese using oregano essential oils

4. Antibacterial properties of LDPE nanocomposite films in packaging of UF cheese

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