Browsing by Subject "Edible films"
Now showing items 1-6 of 6
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(2011)Quinoa protein/chitosan films were obtained by solution casting of blends of quinoa protein extract (PE) and chitosan (CH). Films from a PE/CH blend were characterized by FTIR, X-ray diffraction, thermal analysis, and SEM. ...
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(Elsevier Ltd, 2019)The aim of this work was to improve the performance of quinoa protein/chitosan edible films on the extension of postharvest life of blueberries and tomato cherries by addition of chitosan thymol nanoparticles prepared by ...
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(Electronic Journal of Biotechnology, 2015)© 2015 Pontificia Universidad Católica de Valparaíso. Production and hosting by Elsevier B.V. All rights reserved. Background: Strawberries are non-climacteric fruits with a low respiration rate, but are subject to serious ...
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(Elsevier, 2016)© 2015 Elsevier Ltd.New active packaging films based on chitosan (Qo) and a blend of Qo and quinoa-protein (EPQ) were developed. The films were printed with chitosan-tripolyphosphate nanoparticles (NQos) and NQos loaded ...
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(2013)Quinoa protein extracts (Q) were prepared and alkalised at pH 8 and 12 (Q-8 and Q-12). Qs were mixed with chitosan (CH) to form Q/CH mixtures. The optimal proportion of the mixtures was determined by the formation of ...
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(Elsevier Ltd, 2018)© 2017 Thymol nanoemulsions were produced by spontaneous emulsification, ultrasound, and a combination of both methods. The best result in terms of size and polydispersion was spontaneous emulsification where thymol was ...
