The use of essential oils as food preservatives has gained a great deal of attention over the last years. Specifically, the protective potential achieved by their addition to the packaging material has been demonstratedin vitro. Nevertheless, there is very little information available concerning their use with real, complex food and no procedure for quality evaluation… Go to news
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Trends in Food Science & Technology. November, 2008.
Laura Gutiérrez, Cristina Sánchez, Ramón Batlle, and Cristina Nerín.
Aragon Institute of Engineering Research (I3A), CPS,University of Zaragoza, María de Luna 3, 50018, Zaragoza, Spain (Tel.:+34 976761873; fax:+34 976762388; e-mail: cnerin@unizar.es)
Department of I+D+i, ARTIBAL S.A., Cañada Real 12, 22600 Sabiñánigo, Huesca, Spain
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