Combining Cupuassu ( Theobroma grandiflorum ) Puree, Pectin, and Chitosan Nanoparticles into Novel Edible Films for Food Packaging Applications
Published 2019 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Combining Cupuassu (
Theobroma grandiflorum
) Puree, Pectin, and Chitosan Nanoparticles into Novel Edible Films for Food Packaging Applications
Authors
Keywords
-
Journal
JOURNAL OF FOOD SCIENCE
Volume -, Issue -, Pages -
Publisher
Wiley
Online
2019-07-04
DOI
10.1111/1750-3841.14685
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Chitosan nanoparticles on the improvement of thermal, barrier, and mechanical properties of high- and low-methyl pectin films
- (2016) Marcos Vinicius Lorevice et al. FOOD HYDROCOLLOIDS
- Pegylation effect of chitosan based polyplex on DNA transfection
- (2015) Wen Jen Lin et al. CARBOHYDRATE POLYMERS
- Characterization of tara gum edible films incorporated with bulk chitosan and chitosan nanoparticles: A comparative study
- (2015) John Antoniou et al. FOOD HYDROCOLLOIDS
- Edible films based on starch and chitosan. Effect of starch source and concentration, plasticizer, surfactant's hydrophobic tail and mechanical treatment
- (2015) S. Santacruz et al. FOOD HYDROCOLLOIDS
- Fabrication of bio-nanocomposite films based on fish gelatin reinforced with chitosan nanoparticles
- (2015) Seyed Fakhreddin Hosseini et al. FOOD HYDROCOLLOIDS
- Chitin and Chitosan Preparation from Marine Sources. Structure, Properties and Applications
- (2015) Islem Younes et al. Marine Drugs
- Recyclability assessment of nano-reinforced plastic packaging
- (2014) C. Sánchez et al. WASTE MANAGEMENT
- Optimal antimicrobial formulation and physical–mechanical properties of edible films based on açaí and pectin for food preservation
- (2014) Paula J. Pérez Espitia et al. Food Packaging and Shelf Life
- Chitosan nanoparticles: Preparation, size evolution and stability
- (2013) Antonio Rampino et al. INTERNATIONAL JOURNAL OF PHARMACEUTICS
- Effect of Chitosan Nanoparticles and Pectin Content on Mechanical Properties and Water Vapor Permeability of Banana Puree Films
- (2012) Milena R. Martelli et al. JOURNAL OF FOOD SCIENCE
- Development of Novel Guava Puree Films Containing Chitosan Nanoparticles
- (2012) Marcos V. Lorevice et al. JOURNAL OF NANOSCIENCE AND NANOTECHNOLOGY
- Galactomannans use in the development of edible films/coatings for food applications
- (2011) M.A. Cerqueira et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Effect of Surface Density on the Engineering Properties of High Methoxyl Pectin-Based Edible Films
- (2009) Tiziana Giancone et al. Food and Bioprocess Technology
- Fabrication and characterisation of chitosan nanoparticles/plasticised-starch composites
- (2009) Peter R. Chang et al. FOOD CHEMISTRY
- Nanocomposite Edible Films from Mango Puree Reinforced with Cellulose Nanofibers
- (2009) Henriette M.C. Azeredo et al. JOURNAL OF FOOD SCIENCE
- Improved barrier and mechanical properties of novel hydroxypropyl methylcellulose edible films with chitosan/tripolyphosphate nanoparticles
- (2008) Márcia R. de Moura et al. JOURNAL OF FOOD ENGINEERING
- Análise dinâmico-mecânica: aplicações em filmes comestíveis
- (2008) Oscar Mendieta TaboadaI et al. QUIMICA NOVA
Find Funding. Review Successful Grants.
Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.
ExploreAdd your recorded webinar
Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.
Upload Now