Carvacrol and thymol for fresh food packaging

Journal of Bioequivalence and Bioavailability

Volumn 5, Issue 4, 2013, Pages 154-160

  Ramos, Marina ^a   Beltran, Ana ^a   Valdes, Arancha ^a   Peltzer, Mercedes A ^a   Jimenez, Alfonso ^a   Garrigos, María C ^a   Zaikov, Gennady E ^b  

^a UNIVERSITY OF ALICANTE   (Spain)

^b EMANUEL INSTITUTE OF BIOCHEMICAL PHYSICS   (Russian Federation)

Author keywords

Active packaging; Bread; Carvacrol; Strawberries; Thermal properties; Thymol; Volatile profile

Indexed keywords

CARVACROL; THYMOL; VOLATILE AGENT;

ANTIMICROBIAL ACTIVITY; ARTICLE; BREAD; DIFFERENTIAL SCANNING CALORIMETRY; FOOD PACKAGING; FOOD QUALITY; FUNGUS GROWTH; MASS FRAGMENTOGRAPHY; MATERIAL STATE; OXIDATION; POSTHARVEST PERIOD; SHELF LIFE; SOLID PHASE MICROEXTRACTION; STRAWBERRY; TEMPERATURE; THERMOGRAVIMETRY;

EID: 84880785879     PISSN: None     EISSN: 09750851     Source Type: Journal    
DOI: 10.4172/jbb.1000151     Document Type: Article

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