| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277951 | Journal of Food Engineering | 2012 | 6 Pages |
Abstract
⺠Edible films and coatings with antioxidant compounds can improve the food quality and safety. ⺠An adequate film design includes an adequate control of wettability and water barrier properties. ⺠The surface tension of the solid affects the spread properties of film solution. ⺠The dispersive component of skins surface tension was key in the wettability. ⺠The murta leaves extract used did not modify the film solution and the studied film properties.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Cristian RamÃrez, Iciar Gallegos, Mónica Ihl, Valerio Bifani,