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Development of Antimicrobial Biocomposite Films to Preserve the Quality of Bread

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Development of Antimicrobial Biocomposite Films to Preserve the Quality of Bread

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Figueroa-López, KJ.; Andrade-Mahecha, MM.; Torres-Vargas, OL. (2018). Development of Antimicrobial Biocomposite Films to Preserve the Quality of Bread. Molecules. 23(1). https://doi.org/10.3390/molecules23010212

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/202831

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Title: Development of Antimicrobial Biocomposite Films to Preserve the Quality of Bread
Author: Figueroa-López, Kelly J. Andrade-Mahecha, Margarita Maria Torres-Vargas, Olga Lucía
Issued date:
Abstract:
[EN] This study focused on the development of gelatin-based films with incorporation of microcrystalline cellulose as reinforcement material. Clove (Syzygium aromaticum), nutmeg (Myristica fragrans), and black pepper (Piper ...[+]
Subjects: Biocomposite films , Gelatin , Oleoresins , Antimicrobial compounds , Food quality
Copyrigths: Reconocimiento (by)
Source:
Molecules. (eissn: 1420-3049 )
DOI: 10.3390/molecules23010212
Publisher:
MDPI AG
Publisher version: https://doi.org/10.3390/molecules23010212
Project ID:
info:eu-repo/grantAgreement/COLCIENCIAS//111366945140//Biodegradable, intelligent, and active packaging for the preservation of beef loins Longissimus dorsi /
Thanks:
The authors thank the Administrative Department on Science, Technology, and Innovation (COLCIENCIAS) for funding the project `Biodegradable, intelligent, and active packaging for the preservation of beef loins "Longissimus ...[+]
Type: Artículo

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