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Chemically modified gliadins as sustained release systems for lysozyme

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Chemically modified gliadins as sustained release systems for lysozyme

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Fajardo, P.; Balaguer Grimaldo, MDLP.; Gómez Estaca, J.; Gavara Clemente, R.; Hernandez Muñoz, MP. (2014). Chemically modified gliadins as sustained release systems for lysozyme. Food Hydrocolloids. 41:53-59. doi:10.1016/j.foodhyd.2014.03.019

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/79229

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Title: Chemically modified gliadins as sustained release systems for lysozyme
Author:
UPV Unit: Universitat Politècnica de València. Instituto de Agroquímica y Tecnologia de Alimentos - Institut d'Agroquímica i Tecnologia d'Aliments
Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
Issued date:
Abstract:
[EN] The aim of this work has been to study the effectiveness of gliadin films cross-linked with cinnamaldehyde as systems for the release of the natural antimicrobial compound lysozyme. Prior to the incorporation of ...[+]
Subjects: Bio-based films , Cinnamaldehyde , Cross-linking , Release , Antimicrobial , Diffusivity
Copyrigths: Cerrado
Source:
Food Hydrocolloids. (issn: 0268-005X ) (eissn: 1873-3212 )
DOI: 10.1016/j.foodhyd.2014.03.019
Publisher:
Elsevier
Publisher version: http://dx.doi.org/10.1016/j.foodhyd.2014.03.019
Thanks:
The authors would like to thank the Spanish Ministry of Science and Innovation (Projects AGL2009-08776 and CONSOLIDER-INGENIO CSD2007-00063 and Mari Pau Balaguer pre-doctoral FPI fellowship) and Xunta de Galicia (Plan ...[+]
Type: Artículo

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