Development of a layered bacterial nanocellulose-PHBV composite for food packaging.

Francisco A G Soares da Silva,Mariana Matos,Fernando Dourado,Maria A M Reis,Pedro C Branco,Fátima Poças,Miguel Gama

Journal of the science of food and agriculture（2023）

引用 7|浏览11

暂无评分

摘要

Overall, the mechanical and barrier properties of the layered composite obtained were considered suitable for food-packaging applications. The plasticizing (with glycerol or polyethylene glycol) of BNC significantly improved the mechanical performance and the PHBV coating reduced the water affinity (vapor and liquid state) on BNC. © 2022 Society of Chemical Industry.

查看译文

关键词

PHBV,bacterial nanocellulose,food packaging,permeability,plasticizer,water vapor

AI 理解论文

溯源树

样例

生成溯源树，研究论文发展脉络

Chat Paper

正在生成论文摘要