Functional properties and antifungal activity of films based on gliadins containing cinnamaldehyde and natamycin

International Journal of Food Microbiology

Volumn 173, Issue , 2014, Pages 62-71

  Balaguer, Mari Pau ^a   Fajardo, Paula ^b   Gartner, Hunter ^c   Gomez Estaca, Joaquin ^a   Gavara, Rafael ^a   Almenar, Eva ^c   Hernandez Munoz, Pilar ^a  

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

^b ANFACO CECOPESCA   (Spain)

^c Michigan State University   (United States)

Author keywords

Active packaging; Antifungal properties; Bioplastics; Cheese; Natural antimicrobials

Indexed keywords

CINNAMALDEHYDE; GLIADIN; NATAMYCIN;

ALTERNARIA SOLANI; ANTIFUNGAL ACTIVITY; ARTICLE; CHEESE; COLLETOTRICHUM ACUTATUM; FILM; FOOD SPOILAGE; FUNGUS GROWTH; IN VITRO STUDY; NONHUMAN; PENICILLIUM; WATER TRANSPORT; WATER VAPOR;

ACTIVE PACKAGING; ANTIFUNGAL PROPERTIES; BIOPLASTICS; CHEESE; NATURAL ANTIMICROBIALS;

ACROLEIN; ANTIFUNGAL AGENTS; CHEESE; FOOD MICROBIOLOGY; FOOD PACKAGING; FUNGI; GLIADIN; NATAMYCIN; PERMEABILITY; STEAM; WATER;

EID: 84891953046     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2013.12.013     Document Type: Article

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