Controlled delivery of propionic acid from chitosan films for pastry dough conservation

Journal of Food Engineering

Volumn 116, Issue 2, 2013, Pages 524-531

  Rivero, S ^a   Giannuzzi, L ^a   Garcia M A ^a   Pinotti, A ^a,b  

^a Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

^b UNIVERSIDAD NACIONAL DE LA PLATA   (Argentina)

Author keywords

Active films; Antimicrobial agent; Chitosan; Control release; Pastry dough; Propionic acid

Indexed keywords

ANTIMICROBIAL AGENTS; CHITIN; CHITOSAN; MICROORGANISMS; SATURATED FATTY ACIDS;

ACTIVE COMPOUNDS; ACTIVE FILMS; CONTROL RELEASE; CONTROLLED DELIVERY; FITTING PARAMETERS; PASTRY DOUGH; PRODUCT SHELF LIFE; RELEASE PROFILES;

PROPIONIC ACID;

EID: 84883456749     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.12.025     Document Type: Article

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