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http://hdl.handle.net/10532/7062| Título : | Multilayer structures to improve the barrier properties of egg white protein films for the packaging of fresh fruits and vegetables |
| Autor : | Baquero Aznar, Víctor Salvador, María Luisa González Buesa, Jaime |
| Fecha de publicación : | 2024 |
| Citación : | 11th Shelf Life International Meeting, 20-23 may 2024 (Reggio Emilia. Italia. 2024) |
| Resumen : | The application of coatings or multilayer structures containing hydrophobic materials led to a decrease in the WVTR of the EWP films. Nevertheless, the use of beeswax as a coating resulted in an increase in the opacity of the EWP films. • The use of EWP films for packaging fresh-cut celery resulted in marked dehydration and strong weight loss. • For packaging cherry tomatoes, EWP film coated with beeswax is an alternative as the product exhibited behavior comparable to that of PLA films. • Improvements in EWP films are required to obtain results comparable to those of OPP films. |
| URI : | http://hdl.handle.net/10532/7062 |
| Licencia: | http://creativecommons.org/licenses/by-nc-nd/3.0/es/ |
| Aparece en las colecciones: | [DOCIART] Artículos científicos, técnicos y divulgativos |
Ficheros en este ítem:
| Fichero | Descripción | Tamaño | Formato | |
|---|---|---|---|---|
| V6_PosterSLIM_Multilayer_VB-MLS_JGB_VB_FINAL_V2.pdf | Poster | 710,33 kB | Adobe PDF |  Visualizar/Abrir |
| Multilayer structures to improve the barrier properties of egg white protein films for the packaging of fresh fruits and vegetables..pdf | Abstract | 69,49 kB | Adobe PDF |  Visualizar/Abrir |
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