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dc.contributor.author
Salgado, Pablo Rodrigo
dc.contributor.author
López Caballero, M. Elvira
dc.contributor.author
Gómez Guillén, M. Carmen
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Mauri, Adriana Noemi
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Montero, M. Pilar
dc.date.available
2016-12-28T19:04:42Z
dc.date.issued
2013-08
dc.identifier.citation
Salgado, Pablo Rodrigo; López Caballero, M. Elvira ; Gómez Guillén, M. Carmen; Mauri, Adriana Noemi; Montero, M. Pilar ; Sunflower protein films incorporated with clove essential oil have potential application for the preservation of fish patties; Elsevier; Food Hydrocolloids; 33; 1; 8-2013; 74-84
dc.identifier.issn
0268-005X
dc.identifier.uri
http://hdl.handle.net/11336/10556
dc.description.abstract
The incorporation of sunflower protein films with clove essential oil and the application of the resulting materials on the preservation of sardine patties were studied. The addition of clove essential oil to formulations based on sunflower protein concentrates allowed to prepare biodegradable and edible films with increased antioxidant properties and important in vitro antimicrobial properties. The presence of clove essential oil modified protein interactions reducing water solubility and glass transition temperature of resulting films, but it did not modify markedly their moisture content, thickness, color, opacity, water vapor permeability and mechanical properties. When applied to the preservation of refrigerated sardine patties these films allowed to retard fish lipidic auto-oxidation and to slightly delay the growth of total mesophiles, proving once again the importance of checking the films functionality in real food systems.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Sunflower Protein Concentrate
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Biodegradable Film
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Active Packaging
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Clove Essential Oil
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Antioxidant Properties
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Antimicrobial Properties
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Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
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INGENIERÍAS Y TECNOLOGÍAS
dc.title
Sunflower protein films incorporated with clove essential oil have potential application for the preservation of fish patties
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2016-12-12T14:09:58Z
dc.journal.volume
33
dc.journal.number
1
dc.journal.pagination
74-84
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Salgado, Pablo Rodrigo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata; Argentina
dc.description.fil
Fil: López Caballero, M. Elvira . Consejo Superior de Investigaciones Científicas. Instituto de Ciencia y Tecnologia de Alimentos y Nutrición; España
dc.description.fil
Fil: Gómez Guillén, M. Carmen. Consejo Superior de Investigaciones Científicas. Instituto de Ciencia y Tecnologia de Alimentos y Nutrición; España
dc.description.fil
Fil: Mauri, Adriana Noemi. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina. Universidad Nacional de La Plata; Argentina
dc.description.fil
Fil: Montero, M. Pilar . Consejo Superior de Investigaciones Científicas. Instituto de Ciencia y Tecnologia de Alimentos y Nutrición; España
dc.journal.title
Food Hydrocolloids
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.foodhyd.2013.02.008
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