Characterization of pectin-based edible films and effect of addition of papaya puree and cinnamaldehyde nanoemulsions on antimicrobial, thermal and mechanical properties.

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dc.contributorLUIZ HENRIQUE CAPPARELLI MATTOSO, CNPDIA.
dc.creatorOTONI, C. G.; AOUADA, R. de M.; AOUADA, F. A.; CAMILLOTO, G. P.; CRUZ, R. S.
dc.creatorMATTOSO, L. H. C.
dc.creatorSOARES, N. de F. F.
dc.date2013-04-05T23:36:39Z
dc.date2013-04-05T23:36:39Z
dc.date2013-01-22
dc.date2012
dc.date2013-04-05T23:36:39Z
dc.date.accessioned2026-07-07T04:20:39Z
dc.identifierIn: JORNADAS INTERNACIONAIS SOBRE AVANÇOS NA TECNOLOGIA DE FILMES E COBERTURAS FUNCIONAIS EM ALIMENTOS, 4.; AGROBIOENVASES, 2012, Florianópolis. Anais... Florianópolis: UFSC, 2012. P60.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/946035
dc.identifier.urihttp://hdl.handle.net/123456789/458438
dc.languageeng
dc.rightsopenAccess
dc.subjectPectin-based
dc.titleCharacterization of pectin-based edible films and effect of addition of papaya puree and cinnamaldehyde nanoemulsions on antimicrobial, thermal and mechanical properties.
dc.typeArtigo em anais e proceedings

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