Amazon‐sustainable‐flour from açaí seeds added to starch films to develop biopolymers for active food packaging-Reference-Cited by-同舟云学术

Amazon‐sustainable‐flour from açaí seeds added to starch films to develop biopolymers for active food packaging

Published:2021-08-30 Issue:5 Volume:139 Page:51579
ISSN:0021-8995
Container-title:Journal of Applied Polymer Science
language:en
Short-container-title:J Appl Polym Sci

Author:

Romani Viviane P.¹²^ORCID,Martins Vilásia G.²,Silva Ayla S.³,Martins Paola C.²,Nogueira Daiane²,Carbonera Nádia¹

Affiliation:

1. Center for Chemical, Pharmaceutical and Food Sciences Federal University of Pelotas Pelotas Brazil

2. Laboratory of Food Technology, School of Chemistry and Food Federal University of Rio Grande Rio Grande Brazil

3. Biocatalysis Laboratory, Catalysis, Biocatalysis and Chemical Processes Division National Institute of Technology, Ministry of Science, Technology, and Innovations Rio de Janeiro Brazil

Funder

Instituto Serrapilheira

Publisher

Wiley

Subject

Materials Chemistry,Polymers and Plastics,Surfaces, Coatings and Films,General Chemistry

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/app.51579

Reference66 articles.

1. Extract from Lycium ruthenicum Murr. Incorporating κ-carrageenan colorimetric film with a wide pH–sensing range for food freshness monitoring

2. Chia seeds to develop new biodegradable polymers for food packaging: Properties and biodegradability

3. Utilization of lentil flour as a biopolymer source for the development of edible films

4. Poly (lactic acid)/modified gum arabic based bionanocomposite films: Thermal degradation kinetics

5. Biodegradable bilayer films prepared from individual films of different proteins

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