Improving the antioxidant protection of packaged food by incorporating natural flavonoids into ethylene-vinyl alcohol copolymer (EVOH) films

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 20, 2010, Pages 10958-10964

  López De Dicastillo, Carol ^a   Alonso, José M ^b   Catalá, RamóN ^a   Gavara, Rafael ^a   Hernández Munoz, Pilar ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^b ITENE (Packaging Transport and Logistics Research Institute)   (Spain)

Author keywords

Active packaging; Antioxidant; EVOH; Flavonoids; Release

Indexed keywords

ACTIVE PACKAGING; ANTIOXIDANT; ANTIOXIDANT PROTECTION; BIOACTIVE COMPOUNDS; CRYSTALLINITIES; ETHYLENE-VINYL ALCOHOL COPOLYMER; EVOH; FATTY FOODS; FOOD SIMULANTS; FOOD STABILITY; HIGH SOLUBILITY; KINETICS OF RELEASE; NO RELEASE; OXYGEN PERMEABILITY; PACKAGED FOOD; PACKAGING APPLICATIONS; PLASTICIZING EFFECTS; RELEASE; THERMAL RESISTANCE;

COPOLYMERIZATION; COPOLYMERS; ETHANOL; ETHYLENE; FATTY ACIDS; FLAVONOIDS; NANOCOMPOSITES; ORGANIC POLYMERS; OXYGEN; PARAFFINS; PHENOLS;

POLYMER FILMS;

ANTIOXIDANT; ETHYLENE-VINYL ALCOHOL COPOLYMER; FLAVONOID; PLASTIC; POLYVINYL DERIVATIVE;

CHEMISTRY; DEVICES; FOOD PACKAGING; PROCEDURES;

ANTIOXIDANTS; FLAVONOIDS; FOOD PACKAGING; PLASTICS; POLYVINYLS;

EID: 78049313308     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf1022324     Document Type: Article

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