Extension of shelf life of two fatty foods using a new antioxidant multilayer packaging containing green tea extract

Innovative Food Science and Emerging Technologies

Volumn 33, Issue , 2016, Pages 534-541

  Carrizo, Daniel ^a   Taborda, Gonzalo ^a   Nerín, Cristina ^a   Bosetti, Osvaldo ^b  

^a UNIVERSITY OF ZARAGOZA   (Spain)

^b Packaging Division   (Italy)

Author keywords

Active packaging; Antioxidants; Chocolate derivatives; Fatty acid profile; Food; Green tea extract; Radical scavengers; Volatile profile

Indexed keywords

ANTIOXIDANTS; FOOD PRODUCTS; INDUSTRIAL RESEARCH; MULTILAYERS; PACKAGING; PACKAGING MATERIALS; VOLATILE FATTY ACIDS; VOLATILE ORGANIC COMPOUNDS;

ACTIVE PACKAGING; FATTY ACID PROFILES; GREEN TEA EXTRACTS; RADICAL SCAVENGERS; VOLATILE PROFILE;

FATTY ACIDS;

EID: 84961847688     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2015.10.018     Document Type: Article

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