Changes on microbiological, physicochemical and diffusion properties of the cheese upon the application of chitosan-based edible coating incorporating natamycin

The complex cheese composition, along with the environmental conditions during handling and storage, often promote extensive mold and bacteria development on cheese surface, which considerably reduces its quality. Edible coatings can act as effective carriers of antimicrobials for treatment of chees...

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Bibliographic Details
Main Author: Fajardo, Paula (author)
Other Authors: Martins, Joana (author), Fuciños, C. (author), Pastrana, Lorenzo (author), Teixeira, J. A. (author), Vicente, A. A. (author)
Format: conferenceObject
Language:eng
Published: 2010
Subjects:
Ciências Naturais::Ciências Biológicas
Ciências Agrárias::Biotecnologia Agrária e Alimentar
Online Access:http://hdl.handle.net/1822/36810
Country:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/36810

Internet

http://hdl.handle.net/1822/36810

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