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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Detalhes bibliográficos
Publicado no:J Food Sci Technol
Main Authors: Ruiz-Navajas, Y., Viuda-Martos, M., Barber, X., Sendra, E., Perez-Alvarez, J. A., Fernández-López, J.
Formato: Artigo
Idioma:Inglês
Publicado em: Springer India 2015
Assuntos:
Original Article
Acesso em linha: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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