Effect of an edible alginate coating with essential oil to improve the quality of a Fresh cheese

This study focuses on an alginate edible coating with oregano and rosemary essential oils (EO) as well as its application in a Fresh cheese. The practical application was carried out by analyzing microbial contents, centesimal composition, texture (shear force) and instrumental color, sensory accept...

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Podrobná bibliografie

Vydáno v:	Acta Scientiarum. Technology
Hlavní autoři:	Gabriella Giani Pieretti, Mayara Pataluch Pinheiro, Mônica Regina da Silva Scapim, Jane Martha Graton Mikcha, Grasiele Scaramal Madrona
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Universidade Estadual de Maringá 2019
Témata:	Ingeniería
On-line přístup:	https://www.redalyc.org/articulo.oa?id=303260200031 https://www.redalyc.org/journal/3032/303260200031/ https://www.redalyc.org/journal/3032/303260200031/html/ https://www.redalyc.org/journal/3032/303260200031/303260200031.epub https://www.redalyc.org/journal/3032/303260200031/movil https://doi.org/10.4025/actascitechnol.v41i1.36402
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