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dc.contributor.author
Perez, Leonardo Martin
dc.date.available
2019-12-10T18:37:55Z
dc.date.issued
2019-05
dc.identifier.citation
Perez, Leonardo Martin; Biodegradability of antimicrobial edible films and coatings: what's the real thing?; Juniper Publishers; Nutrition and Food Science International Journal; 8; 5; 5-2019; 1-2
dc.identifier.issn
2474-767X
dc.identifier.uri
http://hdl.handle.net/11336/91935
dc.description.abstract
Most food products are susceptible to chemical deterioration and microbiological spoilage and therefore represent a high risk for consumer health and also to food producers’ economy. Moreover, the presence of food-borne pathogens in a country food-supplier not only affects the health of local population but also represents a potential for pathogens spread by tourists and consumers where these food products are exported. In the last decades, there have been increasing research activities about formulation, development, and use of edible films and coating to release antimicrobial constituents in food packaging as a form of “active packaging” that could extend the shelf-life of a product and provides microbial safety for consumers. Edible films are obtained from food grade filmogenic suspensions that are usually cast over an inert surface, which after drying can be placed in contact with food surfaces. Films can form pouches, wraps, capsules, bags, or casings through further processing and one of the main differences between films and coatings is their thickness. On the other hand, edible coatings are food grade suspensions which may be delivered by spraying, spreading, or dipping, which upon drying form a clear thin layer over the food surface. Coatings are a particular form of films directly applied to the food surface and are regarded as part of the final product.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Juniper Publishers
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by/2.5/ar/
dc.subject
EDIBLE FILMS
dc.subject
COATINGS
dc.subject
BIOPOLYMERS
dc.subject
BIODEGRADATION
dc.subject
ANTIMICROBIAL PROPERTIES
dc.subject.classification
Recubrimientos y Películas
dc.subject.classification
Ingeniería de los Materiales
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Biodegradability of antimicrobial edible films and coatings: what's the real thing?
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2019-10-11T16:06:56Z
dc.journal.volume
8
dc.journal.number
5
dc.journal.pagination
1-2
dc.journal.pais
Estados Unidos
dc.description.fil
Fil: Perez, Leonardo Martin. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Pontificia Universidad Católica Argentina "Santa María de los Buenos Aires". Facultad de Química e Ingeniería-Rosario; Argentina
dc.journal.title
Nutrition and Food Science International Journal
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.19080/NFSIJ.2019.08.555748
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://juniperpublishers.com/nfsij/pdf/NFSIJ.MS.ID.555748.pdf
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