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Use of tannins to enhance the functional properties of protein based films.

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Use of tannins to enhance the functional properties of protein based films.

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Cano, A.; Andrés, M.; Chiralt Boix, MA.; González Martínez, MC. (2020). Use of tannins to enhance the functional properties of protein based films. Food Hydrocolloids. 100:1-9. https://doi.org/10.1016/j.foodhyd.2019.105443

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Título: Use of tannins to enhance the functional properties of protein based films.
Autor: Cano, A. Andrés, M. Chiralt Boix, Mª Amparo González Martínez, María Consuelo
Entidad UPV: Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Fecha difusión:
Resumen:
[EN] In this study, three tannins from different sources have been used (from white peel grape (W), red peel grape (R) and from oak bark (O)) to obtain active films based on proteins (caseinate and gelatin) on the basis ...[+]
Palabras clave: Microstructure , Mechanical properties , Optical properties , E. Coli , Listeria , Water vapour permeability
Derechos de uso: Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
Fuente:
Food Hydrocolloids. (issn: 0268-005X )
DOI: 10.1016/j.foodhyd.2019.105443
Editorial:
Elsevier
Versión del editor: https://doi.org/10.1016/j.foodhyd.2019.105443
Código del Proyecto:
info:eu-repo/grantAgreement/MINECO//AGL2013-42989-R/ES/NUEVOS MATERIALES BIODEGRADABLES MULTICAPA PARA ENVASADO ACTIVO DE ALIMENTOS SENSIBLES AL DETERIORO MICROBIANO Y%2FO OXIDATIVO/
info:eu-repo/grantAgreement/MINECO//AGL2016-76699-R/ES/Materiales Biodegradables Multicapa de Alta Barrera para el Envasado Activo de Alimentos/
Agradecimientos:
The authors acknowledge the financial support from the Spanish Ministerio de Economia y Competitividad through the project AGL2016-76699-R.
Tipo: Artículo

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