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Composite edible films reinforced by nano-sized particles, fibers and emulsions. Author(s): McHUGH, T. H.; AVENA-BUSTILLOS, R. J.; BILBAO-SAINZ, C.; MOURA, M. R. de; AZEREDO, H. M. C. de; MATTOSO, L. H. C. Repository: BDPA Publication year: 2010
Nanocomposite edible films from mango puree reinforced with cellulose nanofibers. Author(s): AZEREDO, H. M. C. de; MATTOSO, L. H. C.; WOOD, D.; WILLIAMS, T. G.; AVENA-BUSTILLOS, R. J.; McHUGH, T. H. Repository: BDPA Publication year: 2009
Edible films and coatings? Not just packaging materials. Author(s): AZEREDO, H. M. C. de; OTONI, C. G.; MATTOSO, L. H. C. Edible films and coatings (EFC) are macromolecular-based structures forming thin layers that are usually studied as tools to improve food stability, sometimes being considered as parts of both the pac... ... Repository: BDPA Publication year: 2022
Antioxidant edible films based on bacterial cellulose and tilapia gelatin skin peptides. Author(s): LIMA, H. L. S.; BRIGIDA, A. I. S.; NASCIMENTO, E. S. do; BARROSO, M. K. A.; BORGES, M. de F.; GAMA, F. M. P.; ROSA, M. de F. In this work antioxidant films (AF) based on bacterial cellulose nanofibers (BCNF) and fish skin gelatin peptides (AFSGP) were developed. AFSGP addiction up to ~44% contributes to increase antioxidant... ... Repository: BDPA Publication year: 2017
Water vapor permeability of alginate-acerola puree edible films as affected by cellulose whiskers. Author(s): MIRANDA, K. W. E.; ROSA, M. de F.; NASCIMENTO, D. M.; AZEREDO, H. M. C. de Repository: BDPA Publication year: 2010
Effect of hydrothermal treatment on the chemical and structural composition of Allium purees for edible films. Author(s): MAURICIO, R. A.; BRIENZO, M.; NASSU, R. T.; AZEREDO, H. M. C. de Producing edible films from alliums, such as onion and garlic, is a promising strategy for food packaging due to their gel-forming polysaccharides and bioactive compounds. Repository: BDPA Publication year: 2024
Alginate/guacamole edible films as moisture barrier layers in multicomponent foods. Author(s): MATOS, M. C. de; MEDEIROS, J. A. de; SANTOS, L. B.; AZEREDO, H. M. C. de In multicomponent foods having both moist and dry components (e.g., pizzas and tacos), moisture migration between components causes undesirable texture changes (e.g., loss of crispiness of the dry com... ... Repository: BDPA Publication year: 2023
Active antifungal edible coating based on nanocomposite cast films from galactomannan. Author(s): SOUZA, G. P. G. de; DUARTE, D. do S.; SOUZA, A. V. de; RIBEIRO JUNIOR, P. M.; LIMA, M. A. C. de; BRITTO, D. de Galactomannan is a filmogenic polysaccharide suitable for edible coatings. The addition of nanoencapsulated active ingredients improves its antifungal activity. In this way, nanocomposite materials we... ... Repository: BDPA Publication year: 2023
Active properties of edible films based on Allium purees for potential meat products preservation. Author(s): MAURICIO, R. A.; OLIVEIRA FILHO, J. G. DE; SANTOS, L. B. DOS; NASSU, R. T.; AZEREDO, H. M. C. de The use of vegetables in the production of active edible films is an interesting approach due to the presence of bioactive compounds in their composition. Repository: BDPA Publication year: 2023
Chitosan edible films and coatings - a review. Author(s): AZEREDO, H. M. C. de; BRITTO, D. de; ASSIS, O. B. G. Repository: BDPA Publication year: 2011

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