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Critical Reviews in Food Science and Nutrition(1)
Frontiers in Nutrition(1)
Trends in Food Science and Technology(1)
Development 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: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:googlescopusEncapsulation of plant extract compounds using cyclodextrin inclusion complexes, liposomes, electrospinning and their combinations for food purposes
ReviewAbstract: Background: Plant extract compounds have various industrial applications as well as some limitationsPalabras claves:Active compounds, Encapsulation method, Nanofiber, Nanovesicle, Shelf-lifeAutores:Cantero-López P., Cristina Muñoz-Shugulí, Lopez-Polo J., Vidal C.P.Fuentes:googlescopus