Characteristics and Antimicrobial Properties of Active Edible Films Based on Pectin and Nanochitosan

Characteristics and Antimicrobial Properties of Active Edible Films Based on Pectin and Nanochitosan

This study was aimed at creating new films and determine some functional packaging properties of pectin:nanochitosan films with ratios of pectin:nanochitosan (P:NSC) of 100:0; 75:25; 50:50; 25:75 and 0:100 (%w/w). The effects of the proportions of pectin:nanochitosan incorporation on the thickness,...

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Bibliographic Details
Main Authors: Thi Minh Phuong Ngo, Thanh Hoi Nguyen, Thi Mong Quyen Dang, Thi Xo Tran, Pornchai Rachtanapun
Format: Journal
Published: 2020
Subjects:
Biochemistry, Genetics and Molecular Biology
Chemical Engineering
Chemistry
Computer Science
Online Access:https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85082380565&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/68229
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Institution: Chiang Mai University

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https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85082380565&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/68229

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