Effect of Chitosan Nanoparticles and Pectin Content on Mechanical Properties and Water Vapor Permeability of Banana Puree Films

Journal of Food Science

Volumn 78, Issue 1, 2013, Pages

  Martelli, Milena R ^a   Barros, Taís T ^a   De Moura, Márcia R ^a,b   Mattoso, Luiz H C ^a   Assis, Odilio B G ^a  

^a EMBRAPA CERRADOS   (Brazil)

^b UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Banana puree; Chitosan nanoparticles; Edible films; Mechanical properties

Indexed keywords

CHITOSAN; GLYCEROL; NANOCOMPOSITE; NANOPARTICLE; PECTIN; PLASTICIZER;

ARTICLE; CHEMISTRY; FOOD PACKAGING; METHODOLOGY; MUSA; PERMEABILITY; SCANNING ELECTRON MICROSCOPY; WATER VAPOR;

CHITOSAN; FOOD PACKAGING; GLYCEROL; MICROSCOPY, ELECTRON, SCANNING; MUSA; NANOCOMPOSITES; NANOPARTICLES; PECTINS; PERMEABILITY; PLASTICIZERS; STEAM;

EID: 84872190618     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.03006.x     Document Type: Article

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