Publicación:
PHYSICAL, MECHANICAL AND ANTIBACTERIAL PROPERTIES OF ALGINATE FILM: EFFECT OF THE CROSSLINKING DEGREE AND OREGANO ESSENTIAL OIL CONCENTRATION

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dc.creatorJUAN ESTEBAN REYES PARRA
dc.creatorRICARDO DARÍO VILLALOBOS CARVAJAL
dc.date2012
dc.date.accessioned2025-01-10T14:47:34Z
dc.date.available2025-01-10T14:47:34Z
dc.date.issued2012
dc.description.abstractALGINATE FILMS WITH DIFFERENT DEGREES OF CROSSLINKING OBTAINED BY INTERNAL GELATION, AND ALGINATE FILMS INCORPORATED WITH OREGANO ESSENTIAL OIL (OEO) WERE PREPARED. THE IMPACT OF THE DEGREE OF CROSSLINKING CAUSED BY THE USE OF CALCIUM CARBONATE AS CROSSLINKING AGENT AND THE INCORPORATION OF OEO INTO THE ALGINATE FILMS ON THEIR ANTIBACTERIAL, OPTICAL, MECHANICAL, MICROSTRUCTURAL AND WATER VAPOUR BARRIER PROPERTIES WAS EVALUATED.
dc.formatapplication/pdf
dc.identifier.doi10.1016/j.jfoodeng.2011.05.023
dc.identifier.issn1873-5770
dc.identifier.issn0260-8774
dc.identifier.urihttps://repositorio.ubiobio.cl/handle/123456789/8988
dc.languagespa
dc.publisherJOURNAL OF FOOD ENGINEERING
dc.relation.uri10.1016/j.jfoodeng.2011.05.023
dc.rightsPUBLICADA
dc.titlePHYSICAL, MECHANICAL AND ANTIBACTERIAL PROPERTIES OF ALGINATE FILM: EFFECT OF THE CROSSLINKING DEGREE AND OREGANO ESSENTIAL OIL CONCENTRATION
dc.typeARTÍCULO
dspace.entity.typePublication
ubb.EstadoPUBLICADA
ubb.Otra ReparticionDEPARTAMENTO DE INGENIERIA EN ALIMENTOS
ubb.Otra ReparticionDEPARTAMENTO DE INGENIERIA EN ALIMENTOS
ubb.SedeCHILLÁN
ubb.SedeCHILLÁN
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