2016
J. Castro-Rosas, A.M. Cruz-Gálvez, C.A. Gómez-Aldapa, R.N. Falfán-Cortes, F.A. Guzmán-Ortiz, and M.L. Rodríguez-Marín. 2016. Biopolymer films and the effects of added lipids, nanoparticles and antimicrobials on their mechanical and barrier properties. International Journal of Food Science and Technology. 51(9):967?1978. http://onlinelibrary.wiley.com/doi/10.1111/ijfs.13183/abstract .
Abstract
Packaging made from biodegradable biopolymers such as proteins, polysaccharides and lipids is a promising alternative to synthetic polymers. Films made from these biopolymers exhibit certain disadvantages in terms of their mechanical, barrier and physicochemical properties. Plasticisers, nanoparticles, lipids and antimicrobial compounds can be added to them to improve these properties. The tendency of biopolymer films to brittleness can be mitigated by adding plasticisers and/or nanoparticles. These films also tend to have high water vapour permeability, which can be reduced by adding lipids and/or nanoparticles. Incorporating natural compounds with antimicrobial activity into biopolymer films can provide them the advantages of maintaining food safety and extending shelf life. Addition of plasticisers, nanoparticles, lipids and/or antimicrobial compounds to biopolymer films can help to make them comparable to conventional synthetic films with the advantages that they reduce pollution and are biodegradable.
APLICACIÓN DE SALES DE ACIDOS ORGÁNICOS EN LA CONSERVACIÓN DE CARNE DE CONEJO.
The role of foods in Salmonella infections. In: Salmonella - A Dangerous Foodborne Pathogen
Condiciones microbiológicas en el proceso de sacrificio en un rastro municipal del estado de Hidalgo
Degradación anaerobia de dos tipos de lactosuero en reactores UASB
Survival of Brucella abortus in milk fermented with a yoghurt starter culture
COLORANT EXTRACTION FROM RED PRICKLY PEAR (OPUNTIA LASIACANTHA) FOR FOOD APPLICATION
An in situ method to study the reaction catalyzed by alkaline phosphatase on DNP
Optimization of thermal protein precipitation from acid whey