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Physical properties of chitosan-basil essential oil edible films as affected by oil content and homogenization conditions

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Physical properties of chitosan-basil essential oil edible films as affected by oil content and homogenization conditions

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Bonilla Lagos, MJ.; Vargas, M.; Atarés Huerta, LM.; Chiralt A. (2011). Physical properties of chitosan-basil essential oil edible films as affected by oil content and homogenization conditions. Procedia Food Science. 1:50-56. doi:10.1016/j.profoo.2011.09.009

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Título: Physical properties of chitosan-basil essential oil edible films as affected by oil content and homogenization conditions
Autor:
Editor: 11th International Congress on Engineering and Food (ICEF 11) Executive Committee
Entidad UPV: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Fecha difusión:
Resumen:
[EN] This work studies the influence of basil essential oil, its content and the homogenization treatment on the physical properties of chitosan-based edible films. Two homogenization treatments were applied, without (H1) ...[+]
Palabras clave: Chitosan , Essential oil , Microfluidization , Basil
Derechos de uso: Reconocimiento - Sin obra derivada - No comercial (by-nd-nc)
Fuente:
Procedia Food Science. (issn: 2211-601X )
DOI: 10.1016/j.profoo.2011.09.009
Editorial:
Elsevier
Versión del editor: https://dx.doi.org/10.1016/j.profoo.2011.09.009
Título del congreso: 11th International Congress on Engineering and Food (ICEF11)
Lugar del congreso: Athens, GREECE
Fecha congreso: MAY 22-26, 2011
Tipo: Artículo Comunicación en congreso

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