Thyme Antimicrobial Effect in Edible Films with High Pressure Thermally Treated Whey Protein Concentrate

Application of high pressure-thermal treatment (600 MPa and 70 °C, 20 min) for obtaining edible films functionalized with thyme extracts have been studied in order to evaluate the antimicrobial capacity of films structure to retain and release the bioactive compounds. The high pressure-thermally tre...

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Detalles Bibliográficos
Autores principales: Bleoancă, Iulia, Enachi, Elena, Borda, Daniela
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7404695/
https://www.ncbi.nlm.nih.gov/pubmed/32630028
http://dx.doi.org/10.3390/foods9070855

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7404695/
https://www.ncbi.nlm.nih.gov/pubmed/32630028
http://dx.doi.org/10.3390/foods9070855

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