Effect of Chitosan Nanoparticles Incorporating Antioxidants from Salvia hispanica L. on the Amaranth Flour Films

RESEARCH BACKGROUND: Amaranth (Amaranthus hypochondriacus) flour produces films with excellent barrier properties against water vapor, allowing food preservation, but the mechanical properties are poor compared to synthetic films. One strategy to improve these properties is the incorporation of nano...

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Detalles Bibliográficos
Autores principales: Morales-Olán, Gema, Ríos-Corripio, María Antonieta, Hernández-Cázares, Aleida Selene, Zaca-Morán, Placido, Luna-Suárez, Silvia, Rojas-López, Marlon
Formato: Online Artículo Texto
Lenguaje:English
Publicado: University of Zagreb Faculty of Food Technology and Biotechnology 2022
Materias:
Original Scientific Papers
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8990987/
https://www.ncbi.nlm.nih.gov/pubmed/35440877
http://dx.doi.org/10.17113/ftb.60.01.22.7144

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8990987/
https://www.ncbi.nlm.nih.gov/pubmed/35440877
http://dx.doi.org/10.17113/ftb.60.01.22.7144

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