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Research Project: NEW TECHNOLOGIES TO PROCESS VALUE-ADDED, HEALTHY FOODS FROM FRUITS AND VEGETABLES

Location: Processed Foods Research

Title: Extension of Shelf Life and Control of Human Pathogens in Produce by Antimicrobial Edible Films and Coatings

Authors
item McHugh, Tara
item Avena-Bustillos, Roberto -
item Du, Wen-Xian

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: October 3, 2008
Publication Date: August 1, 2009
Citation: Mc Hugh, T.H., Avena-Bustillos, R.J., Du, W. 2009. Extension of Shelf Life and Control of Human Pathogens in Produce by Antimicrobial Edible Films and Coatings. Book Chapter In Microbial Safety of Fresh Produce, 12:225-239. X. Fan, B.A. Niemira, C.J. Doona, F.E. Feeherry, R.B. Gravani, Ed.: IFT Press, Wiley-Blackwell. 12:225-239.

Interpretive Summary: This chapter provides general information about edible films and coatings, and their use with fruits and vegetables to control human pathogens. It reviews potential antimicrobial effects of natural bioactive compounds found in plant foods used in edible films and coatings, and summarizes methods for measuring the antimicrobial activity, water vapor penetration and stretch strength properties of edible films containing plant essential oils.

Technical Abstract: This chapter provides general information about edible films and coatings, and their use with fruits and vegetables to control human pathogens. It reviews potential antimicrobial phytochemicals used in edible films and coatings, and summarizes methods for measuring the antimicrobial activity and physical properties of edible films containing plant essential oils.

   

 
Project Team
McHugh, Tara
Pan, Zhongli - John
Milczarek, Rebecca
 
Publications
   Publications
 
Related National Programs
  Quality and Utilization of Agricultural Products (306)
 
 
Last Modified: 05/18/2013
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