Valorization of agro-industrial wastes: extraction and utilization of potato peel starch for the formulation of edible coatings in semihard cheeses

The objective of the present study was the development and evaluation of edible coatings for Cheddar cheese, formulated from starch extracted from potato peels, plasticized with glycerol, and enriched with essential oil as a natural antimicrobial agent. A Box-Behnken Design (BBD) with three factors...

• Autore principale: Inca Tapia, Grace Carolina (author)
• Natura: bachelorThesis
• Lingua: eng
• Pubblicazione: 2025
• Soggetti: Almidón de papa; Aceite esencial; Queso Cheddar; Potato starch; Essential oil; Cheddar cheese
• Accesso online: http://repositorio.yachaytech.edu.ec/handle/123456789/935