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Immobilization of beta-cyclodextrin in ethylene-vinyl alcohol copolymer for active food packaging applications

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Immobilization of beta-cyclodextrin in ethylene-vinyl alcohol copolymer for active food packaging applications

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Lopez-De-Dicastillo, C.; Gallur, M.; Catala Moragrega, R.; Gavara Clemente, R.; Hernandez-Muñoz, P. (2010). Immobilization of beta-cyclodextrin in ethylene-vinyl alcohol copolymer for active food packaging applications. Journal of Membrane Science. 353(1-2):184-191. https://doi.org/10.1016/j.memsci.2010.02.049

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/148240

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Title: Immobilization of beta-cyclodextrin in ethylene-vinyl alcohol copolymer for active food packaging applications
Author: Lopez-de-Dicastillo, Carol Gallur, Miriam Catala Moragrega, Ramón GAVARA CLEMENTE, RAFAEL Hernandez-Muñoz, Pilar
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] Current developments in active food packaging are focusing on incorporating agents into the polymeric package walls that will release or retain substances to improve the quality, safety and shelf-life of the food. ...[+]
Subjects: Beta-Cyclodextrin , EVOH copolymer , Extrusion , Immobilization , DSC , Retention of organic compounds , Gas permeation
Copyrigths: Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
Source:
Journal of Membrane Science. (issn: 0376-7388 )
DOI: 10.1016/j.memsci.2010.02.049
Publisher:
Elsevier
Publisher version: http://doi.org/10.1016/j.memsci.2010.02.049
Project ID:
info:eu-repo/grantAgreement/MEC//CSD2007-00063/ES/Nuevos Ingredientes de Alimentos Funcionales para Mejorar la Salud/
info:eu-repo/grantAgreement/MEC//AGL2006-02176/ES/MATERIALES POLIMERICOS HIDROFILICOS CON CAPACIDAD PARA LA LIBERACION O RETENCION DE COMPUESTOS ACTIVOS. DESARROLLO Y CARACTERIZACION DE SU EFECTIVIDAD COMO MATERIALES PARA EL ENVASADO ACTIVO DE ALIME/
Thanks:
The authors acknowledge the financial support of the Spanish Ministry of Science and Innovation, projects AGL2006-02176 and Fun-C-Food CSD2007-00063, and the C. L-d-D fellowship (FPU program). Mary Georgina Hardinge provided ...[+]
Type: Artículo

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