Physico-chemical, antimicrobial and antioxidant properties of gelatin-chitosan based films loaded with nanoemulsions encapsulating active compounds (2018)
- Authors:
- Autor USP: SOBRAL, PAULO JOSE DO AMARAL - FZEA
- Unidade: FZEA
- DOI: 10.1016/j.foodhyd.2017.12.012
- Subjects: BIOPOLÍMEROS; FILMES COMESTÍVEIS; GELATINA; QUITOSANA; EMULSÕES (FORMAS FARMACÊUTICAS); ANTIOXIDANTES; VIDA-DE-PRATELEIRA; EMBALAGENS DE ALIMENTOS
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Food Hydrocolloids
- ISSN: 0268-005X
- Volume/Número/Paginação/Ano: v. 79, p. 544-559, June 2018
- Este periódico é de assinatura
- Este artigo é de acesso aberto
- URL de acesso aberto
- Cor do Acesso Aberto: green
- Licença: mit
-
ABNT
PÉREZ CÓRDOBA, Luis Jaime et al. Physico-chemical, antimicrobial and antioxidant properties of gelatin-chitosan based films loaded with nanoemulsions encapsulating active compounds. Food Hydrocolloids, v. 79, p. 544-559, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.foodhyd.2017.12.012. Acesso em: 24 abr. 2024. -
APA
Pérez Córdoba, L. J., Norton, I. T., Batchelor, H. K., Gkatzionis, K., Spyropoulos, F., & Sobral, P. J. do A. (2018). Physico-chemical, antimicrobial and antioxidant properties of gelatin-chitosan based films loaded with nanoemulsions encapsulating active compounds. Food Hydrocolloids, 79, 544-559. doi:10.1016/j.foodhyd.2017.12.012 -
NLM
Pérez Córdoba LJ, Norton IT, Batchelor HK, Gkatzionis K, Spyropoulos F, Sobral PJ do A. Physico-chemical, antimicrobial and antioxidant properties of gelatin-chitosan based films loaded with nanoemulsions encapsulating active compounds [Internet]. Food Hydrocolloids. 2018 ; 79 544-559.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1016/j.foodhyd.2017.12.012 -
Vancouver
Pérez Córdoba LJ, Norton IT, Batchelor HK, Gkatzionis K, Spyropoulos F, Sobral PJ do A. Physico-chemical, antimicrobial and antioxidant properties of gelatin-chitosan based films loaded with nanoemulsions encapsulating active compounds [Internet]. Food Hydrocolloids. 2018 ; 79 544-559.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1016/j.foodhyd.2017.12.012 - Fatty acid addition to improve water vapor barrier of edible films made from Amaranthus cruentus flour
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Informações sobre o DOI: 10.1016/j.foodhyd.2017.12.012 (Fonte: oaDOI API)
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