Use of herbs, spices and their bioactive compounds in active food packaging

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Nano selenium as antioxidant agent in a multilayer food packaging material.Natural Pectin Polysaccharides as Edible Coatings

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Use of herbs, spices and their bioactive compounds in active food packaging

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im Jahr 2015 veröffentlichter wissenschaftlicher Artikel

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wetenschappelijk artikel

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наукова стаття, опублікована у 2015

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Use of herbs, spices and their bioactive compounds in active food packaging

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Use of herbs, spices and their bioactive compounds in active food packaging

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Use of herbs, spices and their bioactive compounds in active food packaging

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Use of herbs, spices and their bioactive compounds in active food packaging

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Use of herbs, spices and their bioactive compounds in active food packaging

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Use of herbs, spices and their bioactive compounds in active food packaging

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Use of herbs, spices and their bioactive compounds in active food packaging

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A. C. Mellinas

http://www.w3.org/2001/XMLSchema#string

A. Jiménez

http://www.w3.org/2001/XMLSchema#string

A. Valdés

http://www.w3.org/2001/XMLSchema#string

M. C. Garrigós

http://www.w3.org/2001/XMLSchema#string

M. Ramos

http://www.w3.org/2001/XMLSchema#string

N. Burgos

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Natural additives and agricultural wastes in biopolymer formulations for food packaging

Antimicrobial agents from plants: antibacterial activity of plant volatile oils.

Properties and antioxidant action of actives cassava starch films incorporated with green tea and palm oil extracts.

A comprehensive study on the phenolic profile of widely used culinary herbs and spices: rosemary, thyme, oregano, cinnamon, cumin and bay.

The chemical composition and biological activity of clove essential oil, Eugenia caryophyllata (Syzigium aromaticum L. Myrtaceae): a short review.

Antifungal, phytotoxic and insecticidal properties of essential oil isolated from Turkish Origanum acutidens and its three components, carvacrol, thymol and p-cymene.

Essential oils: their antibacterial properties and potential applications in foods--a review.

Methods to study the phytochemistry and bioactivity of essential oils.

A critical survey of predictive mathematical models for migration from packaging.

Essential oils and their principal constituents as antimicrobial agents for synthetic packaging films.

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40324-40335

http://www.w3.org/2001/XMLSchema#string

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scholarly article

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10.1039/C4RA17286H

http://www.w3.org/2001/XMLSchema#string

P433

http://www.w3.org/2001/XMLSchema#string

P478

http://www.w3.org/2001/XMLSchema#string

P577

2015-01-01T00:00:00Z

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Use of herbs, spices and their bioactive compounds in active food packaging

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Use of herbs, spices and their bioactive compounds in active food packaging

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