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Properties of film forming dispersions and films based on chitosan containing basil and thyme essential oils

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Properties of film forming dispersions and films based on chitosan containing basil and thyme essential oils

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Perdones Montero, Á.; Chiralt, A.; Vargas, M. (2016). Properties of film forming dispersions and films based on chitosan containing basil and thyme essential oils. Food Hydrocolloids. 57:271-279. https://doi.org/10.1016/j.foodhyd.2016.02.006

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Title: Properties of film forming dispersions and films based on chitosan containing basil and thyme essential oils
Author: Perdones Montero, Ángela Chiralt, A. Vargas, Maria
UPV Unit: 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
Issued date:
Abstract:
[EN] Film-forming emulsions and films of chitosan containing basil or thyme essential oil, with and without oleic acid were characterised as to the emulsion stability (particle size, z-potential and rheological behaviour) ...[+]
Subjects: Thyme , Basil , Essential oils , Emulsion stability , Oil retention , Antifungal activity
Copyrigths: Cerrado
Source:
Food Hydrocolloids. (issn: 0268-005X ) (eissn: 1873-7137 )
DOI: 10.1016/j.foodhyd.2016.02.006
Publisher:
Elsevier
Publisher version: https://dx.doi.org/10.1016/j.foodhyd.2016.02.006
Project ID:
UPV/UPPTE/2012/183
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./
Thanks:
The authors acknowledge the financial support provided by the Universitat Politecnica de Valencia (UPPTE/2012/183) and the Ministerio de Ciencia e Innovacion (AGL2010-20694). Author A. Perdones thanks the Universitat ...[+]
Type: Artículo

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