Effect of pH on the intelligent film-forming solutions produced with red cabbage extract and hydroxypropylmethylcellulose
Pedro A. V. Freitas, Taíla Veloso de Oliveira, Rafael Resende Assis Silva, Allan Robledo Fialho e Moraes, Ana Clarissa dos Santos Pires, Raquel R. A. Soares, Stephen L. Nelson, Nilda de Fátima Ferreira Soares
Topics & Concepts
PlasticizerRed cabbageFourier transform infrared spectroscopyChemical engineeringMaterials scienceThermal stabilityFood spoilageDispersion (optics)Active packagingFood packagingChemistryHydrogen bondDispersion stabilityRed ColorPolymerComposite materialOrganic chemistryFood scienceMoleculeComputer sciencePhysicsGeneticsBiologyBacteriaEngineeringTelecommunicationsOpticsNanocomposite Films for Food PackagingPostharvest Quality and Shelf Life ManagementAdvanced Cellulose Research Studies