Caracterization of pectin-based edible films and effect of addition of papaya puree and cinnamaldehyde nanoemulsions on antimicrobial, thermal and mechanical properties.

Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/946035

Title:	Caracterization of pectin-based edible films and effect of addition of papaya puree and cinnamaldehyde nanoemulsions on antimicrobial, thermal and mechanical properties.
Authors:	OTONI, C. G.; AOUADA, R. de M.; AOUADA, F. A.; CAMILLOTO, G. P.; CRUZ, R. S. MATTOSO, L. H. C. SOARES, N. de F. F.
Affiliation:	LUIZ HENRIQUE CAPPARELLI MATTOSO, CNPDIA.
Date Issued:	2012
Citation:	In: JORNADAS INTERNACIONAIS SOBRE AVANÇOS NA TECNOLOGIA DE FILMES E COBERTURAS FUNCIONAIS EM ALIMENTOS, 4.; AGROBIOENVASES, 2012, Florianópolis. Anais... Florianópolis: UFSC, 2012. P60.
Keywords:	Pectin-based
Type of Material:	Resumo em anais e proceedings
Access:	openAccess
Appears in Collections:	Artigo em anais de congresso (CNPDIA)

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