Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/41595

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dc.contributor.authorMolina, R.por
dc.contributor.authorVicente, A. A.por
dc.contributor.authorAguilar, Cristóbal N.por
dc.date.accessioned2016-05-13T18:28:01Z-
dc.date.available2016-05-13T18:28:01Z-
dc.date.issued2015-
dc.identifier.citationMolina, R.; Vicente, A. A.; Aguilar, Cristóbal N., Advances in preservation of fruits and vegetables with bioactive coatings. Boletim do Centro de Pesquisa de Processamento de Alimentos, 33(2), 45-58, 2015por
dc.identifier.issn1983-9774por
dc.identifier.urihttp://hdl.handle.net/1822/41595-
dc.description.abstractBioactive compounds are a large group of compounds (antimicrobials, antioxidants, nutrients, etc.), but its use in edible fi lms and coatings for application on fruits and vegetables has been very important because nowadays the consumers demand fruits and vegetables that are fresh, healthy, high quality and easy to prepare. A number of investigations have shown that the use of additives in edible fi lms and coatings improve its functionability and provide compounds for human health. However, it is necessary to continue research that can generate specifi c or tailor-made edible fi lms and coatings for each product with the best characteristics for preservation. In this review we present and analyze the concepts, progress and perspectives in the design and application of edible fi lms and coatings for fruits and vegetables in order to defi ne the challenges and opportunities that this topic of study in the fi eld of science, technology and food engineering.por
dc.description.sponsorshipLos autores agradecen el apoyo fi nanciero brindado por el Consejo Nacional de Ciencia y Tecnología (CONACYT), a la Dra. Blanca Valdivia Urdiales por el apoyo brindado en la escritura de este manuscrito y al M.C. Jorge Alejandro Aguirre Joya por la edición del mismo.por
dc.language.isoengpor
dc.publisherUniversidade Federal do Paraná (UFPR)por
dc.rightsopenAccesspor
dc.subjectadditivespor
dc.subjectshelf lifepor
dc.subjectindustrial applicationspor
dc.subjectregulationpor
dc.subjectcommertial manufacturepor
dc.titleAdvances in preservation of fruits and vegetables with bioactive coatingspor
dc.typearticle-
dc.peerreviewedyespor
dc.relation.publisherversionhttp://ojs.c3sl.ufpr.br/ojs2/index.php/alimentos/indexpor
dc.commentsCEB38957por
sdum.publicationstatusinfo:eu-repo/semantics/publishedVersionpor
oaire.citationStartPage45por
oaire.citationEndPage58por
oaire.citationIssue2por
oaire.citationTitleBoletim do Centro de Pesquisa de Processamento de Alimentospor
oaire.citationVolume33por
dc.date.updated2016-05-05T06:55:43Z-
dc.identifier.essn1983-9774-
dc.identifier.doi10.5380/cep.v33i2.46231por
sdum.journalBoletim do Centro de Pesquisa de Processamento de Alimentospor
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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