Physical and antibacterial properties of açaí edible films formulated with thyme essential oil and apple skin polyphenols

Journal of Food Science

Volumn 79, Issue 5, 2014, Pages

  Espitia, Paula J P ^a   Avena Bustillos, Roberto J ^b   Du, Wen Xian ^b   Chiou, Bor Sen ^b   Williams, Tina G ^b   Wood, Delilah ^b   Mchugh, Tara H ^b   Soares, Nilda F F ^a  

^a FEDERAL UNIVERSITY OF VIÇOSA   (Brazil)

^b WESTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

A a ; Antimicrobial activity; Edible film; Mechanical properties; Pectin; Polyphenols; Thermal stability; Thyme essential oil

Indexed keywords

BACTERIA (MICROORGANISMS); FUNGI; LISTERIA MONOCYTOGENES; MALUS X DOMESTICA; THYMUS VULGARIS;

ANTIINFECTIVE AGENT; ESSENTIAL OIL; PLANT EXTRACT; POLYPHENOL;

CHEMISTRY; DRUG EFFECTS; EUTERPE; FOOD PACKAGING; FOOD PRESERVATION; LISTERIA MONOCYTOGENES; MALUS; PERMEABILITY; PROCEDURES; THYMUS (PLANT);

ANTI-BACTERIAL AGENTS; EUTERPE; FOOD PACKAGING; FOOD PRESERVATION; LISTERIA MONOCYTOGENES; MALUS; OILS, VOLATILE; PERMEABILITY; PLANT EXTRACTS; POLYPHENOLS; THYMUS PLANT;

EID: 84899909695     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12432     Document Type: Article

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