Physical and antioxidant properties of films based on gelatin, gelatin-chitosan or gelatin-sodium caseinate blends loaded with nanoemulsified active compounds (2017)
- Authors:
- Autor USP: SOBRAL, PAULO JOSE DO AMARAL - FZEA
- Unidade: FZEA
- DOI: 10.1016/j.jfoodeng.2017.05.023
- Subjects: FILMES COMESTÍVEIS; GELATINA; BIOPOLÍMEROS; ANTIOXIDANTES; ÓLEOS ESSENCIAIS
- Keywords: Nanoemulsion
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Journal of Food Engineering
- ISSN: 0260-8774
- Volume/Número/Paginação/Ano: v. 213, p. 47-53, Nov. 2017
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
PÉREZ CÓRDOBA, Luis Jaime e SOBRAL, Paulo José do Amaral. Physical and antioxidant properties of films based on gelatin, gelatin-chitosan or gelatin-sodium caseinate blends loaded with nanoemulsified active compounds. Journal of Food Engineering, v. No 2017, p. 47-53, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2017.05.023. Acesso em: 19 abr. 2024. -
APA
Pérez Córdoba, L. J., & Sobral, P. J. do A. (2017). Physical and antioxidant properties of films based on gelatin, gelatin-chitosan or gelatin-sodium caseinate blends loaded with nanoemulsified active compounds. Journal of Food Engineering, No 2017, 47-53. doi:10.1016/j.jfoodeng.2017.05.023 -
NLM
Pérez Córdoba LJ, Sobral PJ do A. Physical and antioxidant properties of films based on gelatin, gelatin-chitosan or gelatin-sodium caseinate blends loaded with nanoemulsified active compounds [Internet]. Journal of Food Engineering. 2017 ; No 2017 47-53.[citado 2024 abr. 19 ] Available from: https://doi.org/10.1016/j.jfoodeng.2017.05.023 -
Vancouver
Pérez Córdoba LJ, Sobral PJ do A. Physical and antioxidant properties of films based on gelatin, gelatin-chitosan or gelatin-sodium caseinate blends loaded with nanoemulsified active compounds [Internet]. Journal of Food Engineering. 2017 ; No 2017 47-53.[citado 2024 abr. 19 ] Available from: https://doi.org/10.1016/j.jfoodeng.2017.05.023 - 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.jfoodeng.2017.05.023 (Fonte: oaDOI API)
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