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Antimicrobial and physical-mechanical properties of pectin/papaya puree/cinnamaldehyde nanoemulsion edible composite films (val 41, pg 188, 2014)

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dc.contributor.authorOtoni, Caio G.
dc.contributor.authorMoura, Marcia R. de [UNESP]
dc.contributor.authorAouada, Fauze A. [UNESP]
dc.contributor.authorCamilloto, Geany P.
dc.contributor.authorCruz, Renato S.
dc.contributor.authorLorevice, Marcos V.
dc.contributor.authorSoares, Nilda de F. F.
dc.contributor.authorMattoso, Luiz H. C.
dc.contributor.institutionEmpresa Brasileira de Pesquisa Agropecuária (EMBRAPA)
dc.contributor.institutionUniversidade Federal de São Carlos (UFSCar)
dc.contributor.institutionUniversidade Federal de Viçosa (UFV)
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionState Univ Feira de Santana
dc.date.accessioned2018-11-26T17:12:16Z
dc.date.available2018-11-26T17:12:16Z
dc.date.issued2017-02-01
dc.description.affiliationEMBRAPA CNPDIA, Natl Nanotechnol Lab Agribusiness, Rua 15 Novembro 1452, BR-13560970 Sao Carlos, SP, Brazil
dc.description.affiliationUniv Fed Sao Carlos, Dept Mat Engn, PPG CEM, Rodovia Washington Luiz,Km 235, BR-13565905 Sao Carlos, SP, Brazil
dc.description.affiliationUniv Fed Vicosa, Dept Food Technol, Lab Food Packaging, Av PH Rolfs S-N, BR-36570000 Vicosa, MG, Brazil
dc.description.affiliationSao Paulo State Univ, Dept Chem & Phys, FEIS, Av Brasil 56, BR-15385000 Ilha Solteira, SP, Brazil
dc.description.affiliationState Univ Feira de Santana, Dept Technol, Av Transnordestina S-N, BR-44036900 Feira De Santana, BA, Brazil
dc.description.affiliationUnespSao Paulo State Univ, Dept Chem & Phys, FEIS, Av Brasil 56, BR-15385000 Ilha Solteira, SP, Brazil
dc.format.extent735-735
dc.identifierhttp://dx.doi.org/10.1016/j.foodhyd.2016.10.021
dc.identifier.citationFood Hydrocolloids. Oxford: Elsevier Sci Ltd, v. 63, p. 735-735, 2017.
dc.identifier.dimensionspub.1038666675
dc.identifier.doi10.1016/j.foodhyd.2016.10.021
dc.identifier.fileWOS000389091600079.pdf
dc.identifier.issn0268-005X
dc.identifier.issn1873-7137
dc.identifier.orcid0000-0002-3924-7823
dc.identifier.orcid0000-0001-6734-7381
dc.identifier.orcid0000-0001-5635-8608
dc.identifier.orcid0000-0001-7586-1014
dc.identifier.orcid0000-0002-2534-5553
dc.identifier.orcid0000-0002-6870-6961
dc.identifier.orcid0000-0002-4503-1631
dc.identifier.urihttp://hdl.handle.net/11449/162214
dc.identifier.wosWOS:000389091600079
dc.language.isoeng
dc.publisherElsevier B.V.
dc.publisherElsevier
dc.relation.ispartofFood Hydrocolloids
dc.rights.accessRightsAcesso abertopt
dc.sourceWeb of Science
dc.sourceDimensions
dc.titleAntimicrobial and physical-mechanical properties of pectin/papaya puree/cinnamaldehyde nanoemulsion edible composite films (val 41, pg 188, 2014)en
dc.typeErratapt
dcterms.licensehttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dcterms.rightsHolderElsevier B.V.
dspace.entity.typePublication
unesp.departmentFísica e Química - FEISpt

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Ilha Solteira - FEIS - Faculdade de Engenharia