Conservation of bakery products through cinnamaldehyde antimicrobial films

Packaging Technology and Science

Volumn 27, Issue 4, 2014, Pages 293-302

  Lopes, Franceline Aparecida ^a   De Fátima Ferreira Soares, Nilda ^a   De Cássia Pires Lopes, Cristiane ^a   Da Silva, Washington Azevedo ^b   Júnior, José Carlos Baffa ^a   Medeiros, Eber Antonio Alves ^a  

^a FEDERAL UNIVERSITY OF VIÇOSA   (Brazil)

^b FEDERAL UNIVERSITY OF SÃO JOÃO DEL REI   (Brazil)

Author keywords

active packaging; antimicrobial film; bakery products; cinnamaldehyde

Indexed keywords

BAKERY PRODUCTS; FOOD PRESERVATION; FOOD PRODUCTS; MOLDS; YEAST;

ACTIVE PACKAGING; ANTI-MICROBIAL ACTIVITY; ANTIMICROBIAL FILMS; CINNAMALDEHYDE; CONTROL SAMPLES; MESOPHILES; STORAGE PERIODS; WATER ACTIVITY;

MICROORGANISMS;

STAPHYLOCOCCUS;

EID: 84896388968     PISSN: 08943214     EISSN: 10991522     Source Type: Journal    
DOI: 10.1002/pts.2033     Document Type: Article

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