Effect of chitosan edible films added with Thymus moroderi and Thymus piperella essential oil on shelf-life of cooked cured ham

The aim of this work was to develop chitosan edible films added with essential oils obtained from two Thymus species, Thymus moroderi (TMEO) and Thymus piperella (TPEO) to determine their application for enhancing safety (antioxidant and antibacterial properties) and shelf-life of cooked cured ham (...

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Veröffentlicht in:J Food Sci Technol
Hauptverfasser: Ruiz-Navajas, Y., Viuda-Martos, M., Barber, X., Sendra, E., Perez-Alvarez, J. A., Fernández-López, J.
Format: Artigo
Sprache:Inglês
Veröffentlicht: Springer India 2015
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Original Article
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC4573128/
https://ncbi.nlm.nih.gov/pubmed/26396394
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-1733-3
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