Antimicrobial Effectiveness of Bioactive Packaging Materials from Edible Chitosan and Casein Polymers: Assessment on Carrot, Cheese, and Salami

Journal of Food Science

Volumn 76, Issue 1, 2011, Pages

  Moreira, Maria del Rosario ^a   Pereda, Mariana ^a,b   Marcovich, Norma E ^a,b   Roura, Sara I ^a  

^a UNIVERSIDAD NACIONAL DE MAR DEL PLATA   (Argentina)

^b Natl Inst of Research in Science and Technology of Materials   (Argentina)

Author keywords

Edible coatings; Food system; Microbiological quality; Native microflora; Preservatives

Indexed keywords

ANTIINFECTIVE AGENT; CASEIN; CHITOSAN; POLYMER;

ARTICLE; BACTERIAL COUNT; CARROT; CHEESE; CHEMISTRY; COLD; COMPARATIVE STUDY; DRUG EFFECT; FOOD PACKAGING; FOOD PRESERVATION; FUNGUS; GRAM NEGATIVE BACTERIUM; GRAM POSITIVE BACTERIUM; IMMERSION; ISOLATION AND PURIFICATION; MEAT; METABOLISM; METHODOLOGY; MICROBIAL VIABILITY; MICROBIOLOGICAL EXAMINATION; MICROBIOLOGY; PLANT ROOT; TIME; WATER VAPOR;

ANTI-INFECTIVE AGENTS; CASEINS; CHEESE; CHITOSAN; COLD TEMPERATURE; COLONY COUNT, MICROBIAL; DAUCUS CAROTA; FOOD PACKAGING; FOOD PRESERVATION; FUNGI; GRAM-NEGATIVE BACTERIA; GRAM-POSITIVE BACTERIA; IMMERSION; MEAT PRODUCTS; MICROBIAL SENSITIVITY TESTS; MICROBIAL VIABILITY; PLANT ROOTS; POLYMERS; STEAM; TIME FACTORS;

DAUCUS CAROTA;

EID: 78651419170     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01910.x     Document Type: Article

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