Optimal antimicrobial formulation and physical-mechanical properties of edible films based on açaí and pectin for food preservation

Food Packaging and Shelf Life

Volumn 2, Issue 1, 2014, Pages 38-49

  Espitia, Paula J Pérez ^a,b,c   Avena Bustillos, Roberto J ^d   Du, Wen Xian ^d   Teófilo, Reinaldo F ^c   Soares, Nilda F F ^c   McHugh, Tara H ^d  

^a Food Research Division   (Colombia)

^b UNIVERSIDAD DE SUCRE   (Colombia)

^c FEDERAL UNIVERSITY OF VIÇOSA   (Brazil)

^d WESTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Active food packaging; A a berries; Antimicrobial activity; Optimization; Pectin; Physical properties

Indexed keywords

EID: 84905483944     PISSN: 22142894     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fpsl.2014.06.002     Document Type: Article

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