Development of Active Films From Pectin and Fruit Extracts: Light Protection, Antioxidant Capacity, and Compounds Stability

Journal of Food Science

Volumn 80, Issue 11, 2015, Pages C2389-C2396

  Eça, Kaliana S ^a   Machado, Mariana T C ^a   Hubinger, Miriam D ^a   Menegalli, Florencia C ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Antioxidant capacity; Extraction; Films; Phytochemicals

Indexed keywords

ANTIOXIDANT; PECTIN; PLANT EXTRACT;

ANGIOSPERM; CHEMISTRY; COLOR; FOOD PACKAGING; FOOD PRESERVATION; FRUIT; HALF LIFE TIME; HUMAN; LIGHT; OXIDATION REDUCTION REACTION; PROCEDURES;

ANGIOSPERMS; ANTIOXIDANTS; COLOR; FOOD PACKAGING; FOOD PRESERVATION; FRUIT; HALF-LIFE; HUMANS; LIGHT; OXIDATION-REDUCTION; PECTINS; PLANT EXTRACTS;

EID: 84946426425     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.13074     Document Type: Article

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