Chemical and Physical Characteristics of Edible Films, Based on κ- and ι-Carrageenans with the Addition of Lapacho Tea Extract

The aim of the study was to characterize antioxidant and textural property differences of edible films prepared with the addition of lapacho extract (LE). The experimentally produced edible films also contained different carrageenans (ι- and κ-carrageenan). The κ- and ι-carrageenan, glycerol and the...

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Detalles Bibliográficos
Autores principales: Jancikova, Simona, Dordevic, Dani, Jamroz, Ewelina, Behalova, Hana, Tremlova, Bohuslava
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7143064/
https://www.ncbi.nlm.nih.gov/pubmed/32204468
http://dx.doi.org/10.3390/foods9030357

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7143064/
https://www.ncbi.nlm.nih.gov/pubmed/32204468
http://dx.doi.org/10.3390/foods9030357

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