Mostrando 2 resultados de: 2
Filtros aplicados
Área temáticas
Tecnología alimentaria(2)
Área de conocimiento
Ciencia de los alimentos(1)
Development and Evaluation of the Properties of Active Films for High-Fat Fruit and Vegetable Packaging
ArticleAbstract: β-cyclodextrin and allyl isothiocyanate inclusion complexes (β-CD:AITC) have been proposed for develPalabras claves:active compound release, active food packaging, allyl isothiocyanate, Cyclodextrin, Fickian diffusion, inclusion complex, poly(lactic acid), surface propertiesAutores:Benbettaieb N., Cristina Muñoz-Shugulí, Debeaufort F., Galotto M.J., Guarda A., Rodríguez-Mercado F.Fuentes:googlescopusElectrospinning and cyclodextrin inclusion complexes: An emerging technological combination for developing novel active food packaging materials
ReviewAbstract: This review was focused on describing the combination of electrospinning and cyclodextrin inclusionPalabras claves:Antimicrobial, antioxidant, Encapsulation, Fiber, food shelf-lifeAutores:Cristina Muñoz-Shugulí, Galotto M.J., Guarda A., López-De-Dicastillo C., Rodríguez-Mercado F., Vidal C.P.Fuentes:googlescopus