Bacterial Cellulose/Tomato Puree Edible Films as Moisture Barrier Structures in Multicomponent Foods

Edible films have been studied mainly as primary packaging materials, but they may be used as barrier layers between food components, e.g., by reducing the moisture migration between components with contrasting water activities. Since edible films are part of the food itself, components adding senso...

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Detalles Bibliográficos
Autores principales: Freitas, John A. M., Mendonça, Giovana M. N., Santos, Leticia B., Alonso, Jovan D., Mendes, Juliana F., Barud, Hernane S., Azeredo, Henriette M. C.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9368048/
https://www.ncbi.nlm.nih.gov/pubmed/35954102
http://dx.doi.org/10.3390/foods11152336

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9368048/
https://www.ncbi.nlm.nih.gov/pubmed/35954102
http://dx.doi.org/10.3390/foods11152336

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