Bovine lactoferrin and lactoferricin on plasma-deposited coating against spoilage Pseudomonas spp.

Innovative Food Science and Emerging Technologies

Volumn 20, Issue , 2013, Pages 215-222

  Quintieri, L ^a   Pistillo, B R ^b   Caputo, L ^a   Favia, P ^b,c   Baruzzi, F ^a  

^a INSTITUTE OF SCIENCES OF FOOD PRODUCTION   (Italy)

^b UNIVERSITY OF BARI   (Italy)

^c CNR   (Italy)

Author keywords

Active packaging; Antimicrobial peptides; Food spoilage; HM Mozzarella cheese; Plasma processing

Indexed keywords

ACTIVE PACKAGING; ANTI-MICROBIAL ACTIVITY; ANTI-MICROBIAL PROPERTIES; ANTIMICROBIAL PEPTIDE; BOVINE LACTOFERRIN; FOOD SPOILAGE; MOZZARELLA CHEESE; SPOILAGE MICROORGANISMS;

BACTERIA; COATINGS; ETHYLENE; MAMMALS; PLASMA APPLICATIONS; POLYETHYLENES; TUBES (COMPONENTS);

SPOILAGE;

BACTERIA (MICROORGANISMS); BOVINAE; PSEUDOMONAS;

EID: 84889087425     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2013.04.013     Document Type: Article

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