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https://hdl.handle.net/1822/56901
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Campo DC | Valor | Idioma |
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dc.contributor.author | Ramos, Óscar L. | por |
dc.contributor.author | Pereira, Ricardo Nuno Correia | por |
dc.contributor.author | Martins, Joana T. | por |
dc.contributor.author | Malcata, F. Xavier | por |
dc.date.accessioned | 2018-11-12T10:40:31Z | - |
dc.date.issued | 2016-05-18 | - |
dc.identifier.citation | Ramos, Óscar L.; Pereira, Ricardo N.; Martins, Joana T.; Malcata, F. Xavier, Edible packaging for dairy products. In Miguel A.P.R. Cerqueira, Ricardo N.C. Pereira, Oscar L.S. Ramos, José A.C. Teixeira, A.A. Vicente, Edible Food Packaging: Materials and Processing Technologies, Boca Raton: CRC Press, 2016. ISBN: 9781482234169, 383-412 | por |
dc.identifier.isbn | 9781482234169 | por |
dc.identifier.uri | https://hdl.handle.net/1822/56901 | - |
dc.description.abstract | Dairy products, particularly several cheese varieties, are excellent sources of proteins, lipids, minerals, and vitamins, thus contributing to a balanced diet. Edible packaging (coatings and films) materials create a modified atmosphere surrounding the commodity similar to that achieved by controlled or modified atmosphere storage conditions. Edible films and coatings may potentially improve ripening control, quality, and safety during storage by constraining mass transfer and permeability to water vapor, oxygen, and carbon dioxide, and prevent organoleptic changes (e.g., texture, flavor, and aroma losses). Active compounds (i.e., antimicrobials, antioxidants, and nutrients) can also be incorporated into coatings formulation to extend shelf life, preserve color, and improve the nutritional value of cheese. This chapter provides an overview of packaging requirements for preservation of different cheese varieties, as well of conventional synthetic packaging materials, and a review of the latest developments regarding application of edible packaging to cheese preservation. | por |
dc.description.sponsorship | Óscar Leandro da Silva Ramos, Ricardo Nuno Correia Pereira, and Joana T. Martins gratefully acknowledge their postdoctoral grants (SFRH/BPD/80766/2011, SFRH/ BPD/81887/2011, and SFRH/BPD/89992/2012, respectively) from Fundação para a Ciência e Tecnologia (FCT, Portugal). All authors thank the FCT Strategic Project PEst-OE/EQB/LA0023/2013 and the Project “BioEnv—Biotechnology and Bioengineering for a sustainable world,” REF. NORTE-07-0124-FEDER-000048, cofunded by Programa Operacional Regional do Norte (ON.2—O Novo Norte), QREN, FEDER. | por |
dc.language.iso | eng | por |
dc.publisher | CRC Press | por |
dc.relation | info:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBPD%2F80766%2F2011/PT | por |
dc.relation | info:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBPD%2F81887%2F2011/PT | por |
dc.relation | info:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBPD%2F89992%2F2012/PT | por |
dc.relation | info:eu-repo/grantAgreement/FCT/3599-PPCDT/132966/PT | por |
dc.rights | restrictedAccess | por |
dc.title | Edible packaging for dairy products | por |
dc.type | bookPart | por |
dc.peerreviewed | yes | - |
dc.relation.publisherversion | https://www.crcpress.com/Edible-Food-Packaging-Materials-and-Processing-Technologies/Cerqueira-Pereira-Ramos-Teixeira-Vicente/p/book/9781482234169 | por |
dc.comments | CEB39019 | por |
oaire.citationStartPage | 383 | por |
oaire.citationEndPage | 412 | por |
oaire.citationConferencePlace | Boca Raton | - |
dc.date.updated | 2018-11-12T07:40:58Z | - |
dc.identifier.doi | 10.1201/b19468-14 | por |
dc.description.publicationversion | info:eu-repo/semantics/publishedVersion | por |
sdum.bookTitle | Edible Food Packaging: Materials and Processing Technologies | por |
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