Evaluation of antimicrobial edible coatings from a whey protein isolate base to improve the shelf life of cheese
The objective of this work was to evaluate the effectiveness of antimicrobial edible coatings to wrap cheeses, throughout 60 d of storage, as an alternative to commercial nonedible coatings. Coatings were prepared using whey protein isolate, glycerol, guar gum, sunflower oil, and Tween 20 as a base...
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| Outros Autores: | , , , , , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2012
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| Assuntos: | |
| Texto completo: | https://hdl.handle.net/10216/104507 |
| País: | Portugal |
| Oai: | oai:repositorio-aberto.up.pt:10216/104507 |