Antioxidant edible film based on a carrot pectin‐enriched fraction as an active packaging of a vegan cashew ripened cheese-Reference-Cited by-同舟云学术

Antioxidant edible film based on a carrot pectin‐enriched fraction as an active packaging of a vegan cashew ripened cheese

Published:2021-02-15 Issue:8 Volume:56 Page:3691-3702
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Idrovo Encalada Alondra Mariela¹,De’Nobili Maria Dolores¹,Ponce Andrea Nora M.²,Stortz Carlos Arturo²,Fissore Eliana Noemi¹^ORCID,Rojas Ana Maria¹^ORCID

Affiliation:

1. Departamento de Industrias‐ITAPROQ Facultad de Ciencias Exactas y Naturales University of Buenos AiresCiudad Universitaria Ciudad de Buenos AiresC1428BGAArgentina

2. Departamento de Química Orgánica‐CIHIDECAR Facultad de Ciencias Exactas y Naturales University of Buenos AiresCiudad Universitaria Ciudad de Buenos AiresC1428BGAArgentina

Funder

Fondo para la Investigación Científica y Tecnológica

Universidad de Buenos Aires

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14988

Reference36 articles.

1. Water Vapor Permeability through Porous Polymeric Membranes with Various Hydrophilicity as Synthetic and Natural Barriers

2. High-methylated pectin from walnut processing wastes as a potential resource: Ultrasound assisted extraction and physicochemical, structural and functional analysis