Antimicrobial Activity of Cashew Gum–Gelatin Coacervates as a Food Ingredient-Reference-Cited by-同舟云学术

Antimicrobial Activity of Cashew Gum–Gelatin Coacervates as a Food Ingredient

Published:2021-11-10 Issue:6 Volume:1 Page:597-605
ISSN:2692-1952
Container-title:ACS Agricultural Science & Technology
language:en
Short-container-title:ACS Agric. Sci. Technol.

Author:

Gonçalves Nathalia D.¹²^ORCID,Duarte Marta C. T.²,Prata Ana S.³,F. Rodrigues Rodney A.¹²

Affiliation:

1. Department of Food and Nutrition, University of Campinas, Campinas, SP, Brazil 13083-970

2. Pluridisciplinary Research Center for Chemistry, Biology and Agriculture, University of Campinas, Paulínia, SP, Brazil 13148-218

3. Department of Food Engineering, University of Campinas, Campinas, SP, Brazil 13083-970

Funder

Funda????o de Amparo ?? Pesquisa do Estado de S??o Paulo

Coordena????o de Aperfei??oamento de Pessoal de N??vel Superior

Publisher

American Chemical Society (ACS)

Subject

Plant Science,Agricultural and Biological Sciences (miscellaneous),Agronomy and Crop Science,Food Science

Link

https://pubs.acs.org/doi/pdf/10.1021/acsagscitech.1c00089

Reference59 articles.

1. Solvent-free production of phthalated cashew gum for green synthesis of antimicrobial silver nanoparticles

2. Cashew Tree Gum: A Scientific and Technological Review

3. Rodrigues, R. A. F. Preparo, Caracterização e Avaliação Funcional de Microcápsulas Obtidas Por Spray Drying, Contendo Extrato de Café Crioconcentrado. Ph.D. Thesis, Universidade Estadual de Campinas, Campinas, Brazil, 2004.

4. Modification of alternan by dextranase

5. Enzymatic and inhibitory activities of cashew tree gum exudate

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