Antimicrobial edible films and coatings for meat and meat products preservation

Scientific World Journal

Volumn 2014, Issue , 2014, Pages

  Sánchez Ortega, Irais ^a,b   García Almendárez, Blanca E ^a   Santos López, Eva María ^b   Amaro Reyes, Aldo ^a   Barboza Corona, J Eleazar ^c   Regalado, Carlos ^a  

^a UNIVERSIDAD AUTÓNOMA DE QUERÉTARO   (Mexico)

^b Área Académica de Química Instituto de Ciencias Básicas e Ingeniería Ciudad Del Conocimiento   (Mexico)

^c UNIVERSITY OF GUANAJUATO   (Mexico)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIINFECTIVE AGENT; BACTERIOCIN; CARBOXYLIC ACID; CHITOSAN; ESSENTIAL OIL; LAURIC ACID DERIVATIVE; LIPID; LYSOZYME; PLANT EXTRACT; PLASTIC; POLYSACCHARIDE; PROTEIN; FOOD PRESERVATIVE;

ANTIMICROBIAL ACTIVITY; CAMPYLOBACTER; CLOSTRIDIUM; COLOR; COOKING; ENVIRONMENTAL IMPACT; FILM; FISH; FOOD BIOTECHNOLOGY; FOOD COATING; FOOD CONTAMINATION; FOOD PRESERVATION; FOOD SAFETY; FOOD TEXTURE; FREEZING; HUMAN; LISTERIA; MEAT; MEAT INDUSTRY; MICROBIAL CONTAMINATION; MOISTURE; NONHUMAN; NUTRITIONAL VALUE; PACKAGING MATERIAL; PHYSICAL CHEMISTRY; POULTRY; RED MEAT; REVIEW; SALMONELLA; SCALE UP; SEA FOOD; SHELF LIFE; STAPHYLOCOCCUS; STORAGE; VIBRIO CHOLERAE; VIBRIO PARAHAEMOLYTICUS; ANIMAL; PROCEDURES;

ANIMALS; ANTI-INFECTIVE AGENTS; FOOD PRESERVATION; FOOD PRESERVATIVES; HUMANS; MEAT; MEAT PRODUCTS;

EID: 84904087849     PISSN: 23566140     EISSN: 1537744X     Source Type: Journal    
DOI: 10.1155/2014/248935     Document Type: Review

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