Characterization of Composite Edible Films Based on Pectin/Alginate/Whey Protein Concentrate

Edible films and coatings gained renewed interest in the food packaging sector with polysaccharide and protein blending being explored as a promising strategy to improve properties of edible films. The present work studies composite edible films in different proportions of pectin (P), alginate (A) a...

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Detalles Bibliográficos
Autores principales: Chakravartula, Swathi Sirisha Nallan, Soccio, Michela, Lotti, Nadia, Balestra, Federica, Dalla Rosa, Marco, Siracusa, Valentina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6696009/
https://www.ncbi.nlm.nih.gov/pubmed/31374873
http://dx.doi.org/10.3390/ma12152454

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6696009/
https://www.ncbi.nlm.nih.gov/pubmed/31374873
http://dx.doi.org/10.3390/ma12152454

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