Optimization of a chitosan solution as potential carrier for the incorporation of Santolina chamaecyparissus L. solid by-product in an edible vegetal coating on Manchego cheese

The occurrence of microorganisms in cheese rinds provokes important economic losses in cheese factories. This may be solved in an environmentally-friendly manner using different edible and biodegradable active coatings. Aromatic plants are particularly well placed to be included in such coatings as...

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Detalhes bibliográficos
Autor principal: Elguea-Culebras, Gonzalo Ortiz de (author)
Outros Autores: Bourbon, Ana I. (author), Costa, Maria J. (author), Muñoz-Tebar, Nuria (author), Carmona, Manuel (author), Molina, Ana (author), Sánchez-Vioque, Raúl (author), Berruga, M. Isabel (author), Vicente, A. A. (author)
Formato: article
Idioma:eng
Publicado em: 2019
Assuntos:
Edible coating
Natural bioactive extract
Manchego cheese
Santolina chamaecyparissus L.
Industrial by-product
Science & Technology
Texto completo:http://hdl.handle.net/1822/57039
País:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/57039

Texto Completo

http://hdl.handle.net/1822/57039

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