Recent trends in composite nanoemulsions for food packaging applications
Authors:
- Jéssica de Matos FonsecaJFJéssica de Matos Fonseca
- Thalles Canton TrevisolTTThalles Canton Trevisol
- Germán Ayala ValenciaGVGermán Ayala Valencia
- Alcilene Rodrigues MonteiroAMAlcilene Rodrigues Monteiro
- 12 August 2022
- book chapter
- Published by Elsevier
- p. 387-398
Abstract
No abstract availableThis publication has 74 references indexed in Scilit:
- Antimicrobial and physical-mechanical properties of pectin/papaya puree/cinnamaldehyde nanoemulsion edible composite filmsFood Hydrocolloids, 2014
- Characterization of nanobiocomposite kappa-carrageenan film with Zataria multiflora essential oil and nanoclayInternational Journal of Biological Macromolecules, 2014
- Effect of antifungal hydroxypropyl methylcellulose-beeswax edible coatings on gray mold development and quality attributes of cold-stored cherry tomato fruitPostharvest Biology and Technology, 2014
- Edible films and coatings: Structures, active functions and trends in their useTrends in Food Science & Technology, 2011
- Natural-based plasticizers and biopolymer films: A reviewEuropean Polymer Journal, 2011
- Active Food Packaging Evolution: Transformation from Micro- to NanotechnologyCritical Reviews in Food Science and Nutrition, 2010
- Advances in lipid nanodispersions for parenteral drug delivery and targetingAdvanced Drug Delivery Reviews, 2008
- Biological effects of essential oils – A reviewFood and Chemical Toxicology, 2008
- Nano-emulsionsCurrent Opinion in Colloid & Interface Science, 2005
- Formation and stability of nano-emulsionsAdvances in Colloid and Interface Science, 2004