Active antioxidant packaging films: Development and effect on lipid stability of brined sardines

Food Chemistry

Volumn 131, Issue 4, 2012, Pages 1376-1384

  López De Dicastillo, Carol ^a   Gómez Estaca, Joaquin ^a   Catalá, Ramón ^a   Gavara, Rafael ^a   Hernández Muñoz, Pilar ^a  

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

Author keywords

Active packaging; Antioxidant release; EVOH; Lipid oxidation; Sardines

Indexed keywords

ACTIVE PACKAGING; ANTIOXIDANT RELEASE; EVOH; LIPID OXIDATION; SARDINES;

ALDEHYDES; ETHYLENE; FATTY ACIDS; KETONES; ORGANIC ACIDS; PHENOLS; PLASTIC FILMS;

PACKAGING;

ASCORBIC ACID; FERULIC ACID; GREEN TEA EXTRACT; LIPID; MALONALDEHYDE; PEROXIDE; QUERCETIN; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANTIOXIDANT ACTIVITY; ARTICLE; FOOD PACKAGING; LIPID MEMBRANE; LIPID OXIDATION; PACKAGING MATERIAL; SARDINE;

CLUPEIDAE;

EID: 81855221890     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.10.002     Document Type: Article

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