The use of volatile antimicrobial emitting sachets for extending the shelf-life of packaged sweetbread
Abstract This study investigated the use of active sachets that emit volatile antimicrobial compounds — ethanol, with and without the addition of cinnamon oil (CO) — to extend the shelf-life of packaged sweetbread. The addition of CO was expected to mask any undesirable odor from ethanol and enhance...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Instituto de Tecnologia de Alimentos (ITAL)
2024-12-01
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| Series: | Brazilian Journal of Food Technology |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232024000100439&lng=en&tlng=en |
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