Essential oil from pink pepper as an antimicrobial component in cellulose acetate film: Potential for application as active packaging for sliced cheese

LWT

Volumn 81, Issue , 2017, Pages 314-318

  Dannenberg, Guilherme da Silva ^a   Funck, Graciele Daiana ^a   Cruxen, Claudio Eduardo dos Santos ^a   Marques, Juliana de Lima ^a   Silva, Wladimir Padilha da ^a   Fiorentini, Ângela Maria ^a  

^a FEDERAL UNIVERSITY OF PELOTAS   (Brazil)

Author keywords

Active packaging; Antimicrobial activity; Cheese; Conservation; Foodborne pathogens

Indexed keywords

CELLULOSE; CELLULOSE FILMS; CHEESES; CONSERVATION; DAIRIES; ESCHERICHIA COLI; ESSENTIAL OILS; LIQUIDS; PACKAGING; SALMONELLA;

ACTIVE PACKAGING; ANTI-MICROBIAL ACTIVITY; ANTI-MICROBIAL PROPERTIES; FOOD-BORNE PATHOGENS; LISTERIA MONOCYTOGENES; MICROBIAL CONTAMINATION; NONPOLAR MOLECULES; SALMONELLA TYPHIMURIUM;

FOOD MICROBIOLOGY;

CELLULOSE ACETATE; FILM; VOLATILE OIL;

EID: 85017259391     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2017.04.002     Document Type: Article

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