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Physicochemical properties of chitosan-essential oils film-forming dispersions. Effect of homogenization treatments

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Physicochemical properties of chitosan-essential oils film-forming dispersions. Effect of homogenization treatments

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dc.contributor.author Bonilla Lagos, Maria Jeannine es_ES
dc.contributor.author Atarés Huerta, Lorena María es_ES
dc.contributor.author Vargas, Maria es_ES
dc.contributor.author Chiralt, A. es_ES
dc.contributor.editor 11th International Congress on Engineering and Food (ICEF 11) es_ES
dc.date.accessioned 2017-01-17T11:10:57Z
dc.date.available 2017-01-17T11:10:57Z
dc.date.issued 2011
dc.identifier.issn 2211-601X
dc.identifier.uri http://hdl.handle.net/10251/76926
dc.description.abstract [EN] Chitosan films enriched with basil (B) or thyme (T) essential oils (EO) were prepared by means of two homogenization treatments, without (H1) and with (H2) microfluidization. H2 treatment led to a significant decrease in the average particle size and the type of EO significantly affected d(43) values (p<0.05). zeta-potential significantly increased with the use of H2 treatment. Treatment H2 changed the rheological behaviour of the FFD. In all cases, the viscosity of the FFD was reduced by this treatment. The type of EO had a different effect on rheological behaviour depending on the homogenization treatment. CH:T were more viscous at H2 and CH:A showed higher apparent viscosity values than CH:T at H1. es_ES
dc.description.sponsorship The authors acknowledge the financial support provided by Universidad Politécnica de Valencia (PAID-06-09-2834), Conselleria de Empresa, Universidad y Ciencia (GV/2010/082), and Ministerio de Educación y Ciencia (Project AGL2010-20694)
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation.ispartof Procedia Food Science es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject Chitosan es_ES
dc.subject Essential oils es_ES
dc.subject Microfluidization es_ES
dc.subject Basil es_ES
dc.subject Thyme es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Physicochemical properties of chitosan-essential oils film-forming dispersions. Effect of homogenization treatments es_ES
dc.type Artículo es_ES
dc.type Comunicación en congreso es_ES
dc.identifier.doi 10.1016/j.profoo.2011.09.008
dc.relation.projectID info:eu-repo/grantAgreement/UPV//PAID-06-09-2834/ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/MICINN//AGL2010-20694/ES/FILMS Y RECUBRIMIENTOS COMESTIBLES%2FBIODEGRADABLES, CON ACTIVIDAD ANTIMICROBIANA Y ANTIOXIDANTE, PARA USO ALIMENTARIO. UTILIZACION DE PROCESADO EN HUMEDO Y EN SECO./
dc.relation.projectID info:eu-repo/grantAgreement/GVA//GV%2F2010%2F082/ es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Bonilla Lagos, MJ.; Atarés Huerta, LM.; Vargas, M.; Chiralt, A. (2011). Physicochemical properties of chitosan-essential oils film-forming dispersions. Effect of homogenization treatments. Procedia Food Science. 1:44-49. https://doi.org/10.1016/j.profoo.2011.09.008 es_ES
dc.description.accrualMethod S es_ES
dc.relation.conferencename 11th International Congress on Engineering and Food (ICEF) es_ES
dc.relation.conferencedate MAY 22-26, 2011 es_ES
dc.relation.conferenceplace Athens, GREECE es_ES
dc.relation.publisherversion https://dx.doi.org/10.1016/j.profoo.2011.09.008 es_ES
dc.description.upvformatpinicio 44 es_ES
dc.description.upvformatpfin 49 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 1 es_ES
dc.relation.senia 206930 es_ES
dc.contributor.funder Universitat Politècnica de València
dc.contributor.funder Generalitat Valenciana
dc.contributor.funder Ministerio de Ciencia e Innovación


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