Active properties of edible films based on Allium purees for potential meat products preservation.

Active properties of edible films based on Allium purees for potential meat products preservation.

The use of vegetables in the production of active edible films is an interesting approach due to the presence of bioactive compounds in their composition.

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Bibliographic Details
Main Authors: MAURICIO, R. A., OLIVEIRA FILHO, J. G. DE, SANTOS, L. B. DOS, NASSU, R. T., AZEREDO, H. M. C. de
Other Authors: RAQUEL ALVES MAURICIO, Universidade Estadual Paulista; JOSEMAR GONÇALVES DE OLIVEIRA FILHO, Universidade Estadual Paulista; LETICIA BUENO DOS SANTOS, Universidade Estadual Paulista; RENATA TIEKO NASSU, CPPSE; HENRIETTE MONTEIRO C DE AZEREDO, CNPDIA.
Format: Resumo em anais e proceedings biblioteca
Language:Ingles
English
Published: 2023-12-21
Subjects:Hydrothermal pre-treatment, Onions, Garlic,
Online Access:http://www.alice.cnptia.embrapa.br/alice/handle/doc/1160186
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http://www.alice.cnptia.embrapa.br/alice/handle/doc/1160186

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