Combined use of essential oils applied to protein base active food packaging: Study in vitro and in a food simulant

European Polymer Journal

Volumn 93, Issue , 2017, Pages 75-86

  Ribeiro Santos, Regiane ^a,b   Sanches Silva, Ana ^b,c   Motta, Joyce Fagundes Gomes ^d   Andrade, Mariana ^b,e   Neves, Ilzenayde de Araújo ^a   Teófilo, Reinaldo Francisco ^f   Carvalho, Mário Geraldo de ^a   Melo, Nathália Ramos de ^a,d  

^a FEDERAL RURAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

^b NATIONAL INSTITUTE OF HEALTH DR RICARDO JORGE   (Portugal)

^c UNIVERSITY OF PORTO   (Portugal)

^d FLUMINENSE FEDERAL UNIVERSITY   (Brazil)

^e UNIVERSITY OF LISBON   (Portugal)

^f FEDERAL UNIVERSITY OF VIÇOSA   (Brazil)

Author keywords

Antimicrobial activity; Antioxidant capacity; Cinnamon; Experimental design; Rosemary; Whey protein

Indexed keywords

AGENTS; ANTIOXIDANTS; BACTERIA; DESIGN OF EXPERIMENTS; ESCHERICHIA COLI; ESSENTIAL OILS; MICROORGANISMS; PROTEINS;

ANTI-MICROBIAL ACTIVITY; ANTIOXIDANT CAPACITY; CINNAMON; ROSEMARY; WHEY PROTEINS;

OILS AND FATS;

EID: 85019762803     PISSN: 00143057     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.eurpolymj.2017.03.055     Document Type: Article

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