Por favor, use este identificador para citar o enlazar este ítem: 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



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