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João Luiz Andreotti Dagostin

Federal University of Paraná - Graduate Program in Food Engineering

Av. Francisco H. dos 9 Santos, s.n, P.O. Box 19011

Curitiba

Brazil

  • Federal University of Paraná - Graduate Program in Food Engineering

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Effect of the Incorporation of Clove Essential Oil and Potassium Sorbate in Cassava Starch Films/Peach Palm Cellulose Nanofibrils

Number of pages: 24 Posted: 25 Oct 2021
Mariana Pereira Martins, Romaildo Santos de Sousa, João Luiz Andreotti Dagostin, Talita Szlapak Franco, Graciela Inês Bolzón de Muñiz and Maria L. Masson
Federal University of Parana (UFPR), Federal University of Paraná - Graduate Program in Food Engineering, Federal University of Paraná - Graduate Program in Food Engineering, Av. Pref. Lothário 11 Meissner, 632, Av. Pref. Lothário 11 Meissner, 632 and Federal University of Paraná - Graduate Program in Food Engineering
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Abstract:

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food packaging, antimicrobial additives, Bactris gasipaes, nanocellulose, mechanical properties