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Citric acid incorporated in a chitosan film as an active packaging material to improve the quality and duration of matured cheese shelf life.
Ressutte, Jéssica Barrionuevo; da Silva Saranti, Tascila Ferreira; de Moura, Márcia Regina; Dos Santos Pozza, Magali Soares; da Silva Scapim, Mônica Regina; Stafussa, Ana Paula; Madrona, Grasiele Scaramal.
Afiliación
  • Ressutte JB; Department of Food Science, Maringá State University-UEM Colombo Av, 87020-900, Maringá, PR, Brazil.
  • da Silva Saranti TF; Department of Physics and Chemistry, São Paulo State University-UNESP, Brasil Av., 15385-000, Ilha Solteira, SP, Brazil.
  • de Moura MR; Department of Physics and Chemistry, São Paulo State University-UNESP, Brasil Av., 15385-000, Ilha Solteira, SP, Brazil.
  • Dos Santos Pozza MS; Department of Zootechnics, Maringá State University-UEM Colombo Av, 87020-900, Maringá, PR, Brazil.
  • da Silva Scapim MR; Department of Food Engineering, Maringá State University-UEM Colombo Av, 87020-900, Maringá, PR, Brazil.
  • Stafussa AP; Department of Food Science, Maringá State University-UEM Colombo Av, 87020-900, Maringá, PR, Brazil.
  • Madrona GS; Department of Food Science, Maringá State University-UEM Colombo Av, 87020-900, Maringá, PR, Brazil.
J Dairy Res ; : 1-7, 2022 May 23.
Article en En | MEDLINE | ID: mdl-35604031
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: J Dairy Res Año: 2022 Tipo del documento: Article País de afiliación: Brasil Pais de publicación: Reino Unido
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: J Dairy Res Año: 2022 Tipo del documento: Article País de afiliación: Brasil Pais de publicación: Reino Unido