Development and characterization of antioxidant and antimicrobial poly (butylene adipate-co-terephtalate) (PBAT) film incorporated with oregano essential oil and applied in sliced mozzarella cheese
Author:
Affiliation:
1. Universidade Federal da Bahia (UFBA), Brazil
2. Universidade Federal do Recôncavo da Bahia (UFRB), Brazil
3. Universidade Federal da Bahia, Brazil
4. Universidade Estadual de Feira de Santana, Brazil
Publisher
FapUNIFESP (SciELO)
Subject
Multidisciplinary
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0001-37652022000601401&tlng=en
Reference45 articles.
1. Antimicrobial, antioxidant, and sensorial impacts of oregano and rosemary essential oils over broccoli florets;ALVAREZ MV;J Food Process Preserv,2019
2. Compendium of Methods for the Microbiological Examination of Foods,2001
3. Structure and mechanical properties of sodium and calcium caseinate edible active films with carvacrol;ARRIETA MP;J Food Eng,2013
4. Annual Book of ASTM Standards,2009
5. Annual Book of ASTM Standards,2009
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5. Advantages of treating sponge-gourd waste by mechanical refining on the properties of fiber-based poly(butylene adipate-co-terephthalate)/polylactide biocomposites;Anais da Academia Brasileira de Ciências;2023
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