Comparison Between Chitosan Nanoparticles and Cellulose Nanofibers as Reinforcement Fillers in Papaya Puree Films: Effects on Mechanical, Water Vapor Barrier, and Thermal Properties-Reference-Cited by-同舟云学术

Comparison Between Chitosan Nanoparticles and Cellulose Nanofibers as Reinforcement Fillers in Papaya Puree Films: Effects on Mechanical, Water Vapor Barrier, and Thermal Properties

Published:2018-09-10 Issue:S1 Volume:59 Page:E287-E292
ISSN:0032-3888
Container-title:Polymer Engineering & Science
language:en
Short-container-title:Polym Eng Sci

Author:

de Barros-Alexandrino Taís Téo¹²,Tosi Milena Martelli³^ORCID,Assis Odílio Benedito Garrido¹^ORCID

Affiliation:

1. National Nanotechnology Laboratory for Agriculture; LNNA, Embrapa Instrumentação; 13561-206 São Carlos SP Brazil

2. PPG Biotecnology; Federal University of São Carlos, UFSCar; 13565-905 São Carlos SP Brazil

3. Departament of Food Engineering (FZEA); University of São Paulo, USP; 13635-900 Pirassununga SP Brazil

Funder

CAPES, Rede AgroNano (Embrapa)

Publisher

Wiley

Subject

Materials Chemistry,Polymers and Plastics,General Chemistry,Materials Chemistry,Polymers and Plastics,General Chemistry

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/pen.24938/fullpdf

Reference36 articles.

1. Permeability Properties of Fruit Puree Edible Films

2. Effect of a mango film on quality of whole and minimally processed mangoes

3. Effect of Chitosan Nanoparticles and Pectin Content on Mechanical Properties and Water Vapor Permeability of Banana Puree Films

4. Storage Stability and Antibacterial Activity against Escherichia coli O157:H7 of Carvacrol in Edible Apple Films Made by Two Different Casting Methods

5. Nanocomposite Edible Films from Mango Puree Reinforced with Cellulose Nanofibers

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