Carbon dots from sour whey to develop a novel antimicrobial packaging for fiordilatte cheese.

Lacivita, Valentina; Tarantino, Francesca; Molaei, Rahim; Moradi, Mehran; Conte, Amalia; Alessandro Del Nobile, Matteo

Lacivita, Valentina; Tarantino, Francesca; Molaei, Rahim; Moradi, Mehran; Conte, Amalia; Alessandro Del Nobile, Matteo.

Afiliação

Lacivita V; Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25 - 71122 Foggia, Italy.
Tarantino F; Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25 - 71122 Foggia, Italy.
Molaei R; Fanavaran NanoZist Plast Co., 1177 Urmia, Iran.
Moradi M; Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, 1177 Urmia, Iran.
Conte A; Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25 - 71122 Foggia, Italy. Electronic address: amalia.conte@unifg.it.
Alessandro Del Nobile M; Department of Agricultural Sciences, Food and Environment, University of Foggia, Via Napoli, 25 - 71122 Foggia, Italy.

Food Res Int ; 172: 113159, 2023 10.

Article em En | MEDLINE | ID: mdl-37689912

Assuntos

Anti-Infecciosos; Queijo; Soro do Leite; Proteínas do Soro do Leite; Carbono

Palavras-chave

Carbon quantum dots; Cheese quality; Emerging technology; Fiordilatte; Shelf life; Sustainability

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Queijo / Anti-Infecciosos Idioma: En Ano de publicação: 2023 Tipo de documento: Article

Texto completo

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PubMed Links

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Queijo / Anti-Infecciosos Idioma: En Ano de publicação: 2023 Tipo de documento: Article