Performance of an active paper based on cinnamon essential oil in mushrooms quality

Food Chemistry

Volumn 170, Issue , 2015, Pages 30-36

  Echegoyen, Y ^a   Nerin C ^a  

^a UNIVERSITY OF ZARAGOZA   (Spain)

Author keywords

Active packaging; Antioxidant capacity; Cinnamon essential oil; Mushroom quality

Indexed keywords

EMULSIFICATION; FOOD PRESERVATION; PAPER; PARAFFINS;

ACTIVE PACKAGING; ANTIOXIDANT CAPACITY; TYROSINASE INHIBITION; VOLATILE OIL; WEIGHT LOSS;

ESSENTIAL OILS;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; AROMATIC COMPOUND; CINNAMALDEHYDE; ESSENTIAL OIL; EUGENOL; MONOPHENOL MONOOXYGENASE; PARAFFIN; ANTIOXIDANT; VEGETABLE OIL;

ANTIOXIDANT ASSAY; ARTICLE; CINNAMON; CONCENTRATION (PARAMETERS); EMULSION; ENZYME INHIBITION; EVALUATION STUDY; INHIBITION KINETICS; MASS FRAGMENTOGRAPHY; MUSHROOM; NONHUMAN; PAPER; PLANT BROWNING; POSTHARVEST PERIOD; QUALITY CONTROL; SHELF LIFE; SOLID; WEIGHT; AGARICALES; CHEMISTRY; CINNAMOMUM ZEYLANICUM; DRUG EFFECTS;

ALKANES; ANTIOXIDANTS; EMULSIFICATION; FOOD; PACKAGING; PRESERVATION; VOLATILE OIL;

AGARICALES; ANTIOXIDANTS; CINNAMOMUM ZEYLANICUM; PLANT OILS;

EID: 84906771435     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.08.032     Document Type: Article

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