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Nanofibrillated bacterial cellulose and pectin edible films added with fruit purees

  • Published:2018-09 Issue: Volume:196 Page:27-32
  • ISSN:0144-8617
  • Container-title:Carbohydrate Polymers
  • language:en
  • Short-container-title:Carbohydrate Polymers

Author:

Viana Rayra Melo,Sá Nádia M.S.M.,Barros Matheus O.,Borges Maria de Fátima,Azeredo Henriette M.C.ORCID

Funder

Brazilian Agricultural Research Corporation

Nanotechnology Network for Research in Agriculture

Research Support Foundation of Ceará State

Central Analítica-UFC/CT-INFRA/MCTI-SIS-NANO/Pró-Equipamentos CAPES

Research Support Foundation of Ceará

National Council for Scientific and Technological Development

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference36 articles.

1. Standard test methods for water vapor transmission of materials;ASTM E96/E96M-16,2016

2. Nanocomposite edible films from mango puree reinforced with cellulose nanofibers;Azeredo;Journal of Food Science,2009

3. Edible films from alginate-acerola puree reinforced with cellulose whiskers;Azeredo;LWT – Food Science and Technology,2012

4. Wheat straw hemicellulose films as affected by citric acid;Azeredo;Food Hydrocolloids,2015

5. Development of pectin films with pomegranate juice and citric acid;Azeredo;Food Chemistry,2016
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