Reducing oxidation of foods through antioxidant active packaging based on ethyl vinyl alcohol and natural flavonoids

Packaging Technology and Science

Volumn 25, Issue 8, 2012, Pages 457-466

  López De Dicastillo, Carol ^a   Pezo, Davinson ^b   Nerín, Cristina ^b   López Carballo, Gracia ^a   Catalá, Ramõn ^a   Gavara, Rafael ^a   Hernández Muñoz, Pilar ^a  

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

^b UNIVERSITY OF ZARAGOZA   (Spain)

Author keywords

active packaging; antioxidant; catechin; EVOH; quercetin; radical species

Indexed keywords

ACTIVE PACKAGING; ANTIOXIDANT; CATECHIN; EVOH; QUERCETIN; RADICAL SPECIES;

AGENTS; FATTY ACIDS; FLAVONOIDS; INDUSTRIAL CHEMICALS; ORGANIC COMPOUNDS; OXIDATION; PHENOLS; VEGETABLE OILS;

CHEMICAL CONTAMINATION;

ARACHIS HYPOGAEA; HELIANTHUS;

EID: 84870868867     PISSN: 08943214     EISSN: 10991522     Source Type: Journal    
DOI: 10.1002/pts.992     Document Type: Article

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