Development of food packaging system containing allyl isothiocyanate against Penicillium nordicum in chilled pizza: Preliminary study-Reference-Cited by-同舟云学术

Development of food packaging system containing allyl isothiocyanate against Penicillium nordicum in chilled pizza: Preliminary study

Published:2017-08-08 Issue:2 Volume:42 Page:e13436
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Lopes Lucas F.¹,Meca Giuseppe²^ORCID,Bocate Karla C. P.¹,Nazareth Tiago M.¹,Bordin Keliani¹^ORCID,Luciano Fernando B.¹^ORCID

Affiliation:

1. School of Life SciencesPontifícia Universidade Católica do ParanáRua Imaculada Conceição 1155, Curitiba Paraná, 80215‐901 Brazil

2. Laboratory of Food Chemistry and Toxicology, Faculty of PharmacyUniversity of ValenciaAvenue Vicent Andres Estelles s/n, Burjassot Valencia 46100 Spain

Funder

Pontificia Universidade Católica do Paraná

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.13436

Reference28 articles.

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5. Reaction of zearalenone and α-zearalenol with allyl isothiocyanate, characterization of reaction products, their bioaccessibility and bioavailability in vitro

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