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Critical Reviews in Food Science and Nutrition(1)
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Electrospinning 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:googlescopusDevelopment of Inclusion Complexes With Relative Humidity Responsive Capacity as Novel Antifungal Agents for Active Food Packaging
ArticleAbstract: Background: Allyl isothiocyanate is an excellent antimicrobial compound that has been applied in thePalabras claves:active packaging, allyl isothiocyanate, beta-cyclodextrin, Botrytis cinerea, Gas chromatography, headspace, Inclusion complexes, responsive releaseAutores:Bruna J.E., Cristina Muñoz-Shugulí, Galotto M.J., Guarda A., Herrera A., Mascayano C., Rodríguez-Mercado F.Fuentes:googlescopusDifferent hydrocolloids as bread improvers and antistaling agents
ArticleAbstract: Supplementation of several hydrocolloids with different chemical structure and from diverse origin tPalabras claves:Bread quality, hydrocolloids, Sensory analysis, Staling, textureAutores:Benedito C., Cristina M. Rosell, Galotto M.J., Guarda A.Fuentes:scopusModeling the release of an antimicrobial agent from multilayer film containing coaxial electrospun polylactic acid nanofibers
ArticleAbstract: The research of active biodegradable multilayer materials are of current interest for developing funPalabras claves:active packaging, Chitosan, Coating, Electrospinning, Polylactic acidAutores:Cristina Muñoz-Shugulí, Galotto M.J., Gavara R., Hernández-Muñoz P., López-De-Dicastillo C., Velásquez E., Vidal C.P.Fuentes:googlescopusPerception and view of consumers on food irradiation and the Radura symbol
ArticleAbstract: The present study was aimed at carrying out a survey on the knowledge and acceptance level of food iPalabras claves:Consumer's attitude, Food preservation, Irradiated foods, RaduraAutores:Dinten C.M., Galotto M.J., Junqueira-Gonçalves M.P., Miltz J., Paulina Aguirre, Valenzuela X.Fuentes:scopus