Edible coatings able to extend the shelf-life of fish and seafood products
Thursday, April 21, 2016 - 09:00
in Earth & Climate
Ximena Carrión Granda, a Food Engineering graduate from Ecuador, has developed edible coatings containing natural substances with antimicrobial properties in order to extend the shelf-life of fish and seafood products by two to four days due to the reduction of the growth rate of the spoilage microorganisms. This work was developed at the Department of Food Technology of the Public University of Navarre (UPNA) as part of her doctoral thesis.