Effect of Chitosan Essential Oil Films on the Storage-Keeping Quality of Pork Meat Products

Food and Bioprocess Technology

Volumn 7, Issue 8, 2014, Pages 2443-2450

  Bonilla, Jeannine ^a   Vargas, Maria ^a   Atarés, Lorena ^a   Chiralt, Amparo ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Antimicrobial; Antioxidant; Chitosan; Colour; Edible coating; Essential oil; Microfluidization; Pork meat

Indexed keywords

ANTIOXIDANTS; CHEMICAL COMPOUNDS; CHITOSAN; COLOR; FOOD STORAGE; MEATS; OXYGEN;

ANTI-MICROBIAL ACTIVITY; ANTIMICROBIAL; ANTIOXIDANT COMPOUNDS; EDIBLE COATING; EQUILIBRIUM MOISTURE CONTENTS; MICROFLUIDIZATION; OXYGEN BARRIER PROPERTIES; PORK MEAT;

ESSENTIAL OILS;

OCIMUM; THYMUS VULGARIS;

EID: 84903719203     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-014-1329-3     Document Type: Article

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