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TitleEdible packaging for dairy products
Author(s)Ramos, Óscar L.
Pereira, Ricardo Nuno Correia
Martins, Joana T.
Malcata, F. Xavier
Issue date18-May-2016
PublisherCRC Press
CitationRamos, 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
Abstract(s)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.
TypeBook part
Publisher version
AccessRestricted access (UMinho)
Appears in Collections:CEB - Livros e Capítulos de Livros / Books and Book Chapters

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