Development of a layered bacterial <scp>nanocellulose‐PHBV</scp> composite for food packaging-Reference-Cited by-同舟云学术

Development of a layered bacterial nanocellulose‐PHBV composite for food packaging

Published:2022-03-14 Issue:3 Volume:103 Page:1077-1087
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

A G Soares da Silva Francisco¹²^ORCID,Matos Mariana³,Dourado Fernando¹,A M Reis Maria⁴,C Branco Pedro⁵,Poças Fátima²⁶^ORCID,Gama Miguel¹

Affiliation:

1. Centre of Biological Engineering University of Minho Braga Portugal

2. Universidade Católica Portuguesa, CBQF‐Centro de Biotecnologia e Química Fina – Laboratório Associado Escola Superior de Biotecnologia Portugal

3. Associate Laboratory i4HB ‐ Institute for Health and Bioeconomy, NOVA School of Science and Technology NOVA University Lisbon Caparica Portugal

4. UCIBIO – Applied Molecular Biosciences Unit, Department of Chemistry, NOVA School of Science and Technology NOVA University Lisbon Caparica Portugal

5. RAIZ ‐ Forest and Paper Research Institute Eixo, Aveiro Portugal

6. Center for Quality and Food Safety (CINATE), Escola Superior de Biotecnologia Universidade Católica Portuguesa Porto Portugal

Funder

Fundação para a Ciência e a Tecnologia

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11839

Reference62 articles.

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2. Packaging materials with desired mechanical and barrier properties and full chemical recyclability

3. Nanocellulose-Polymer Composites for Applications in Food Packaging: Current Status, Future Prospects and Challenges

4. Microplastics as an emerging threat to terrestrial ecosystems

5. Production, use, and fate of all plastics ever made

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