Formation and evaluation of chitosan nanoparticles with antibacterial and emulsifying properties for food application

Bibliographic Details
Main Author: Gonçalves, Ana Carolina Racioni
Publication Date: 2019
Other Authors: Iacuzio, Raiza, Alencar, William, Silva, Nathália, Picone, Carolina, Fasolin, Luiz Henrique
Language: eng
Source: Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
Download full: http://hdl.handle.net/1822/61163
Summary: info:eu-repo/semantics/publishedVersion
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spelling Formation and evaluation of chitosan nanoparticles with antibacterial and emulsifying properties for food applicationChitosanGenipinSodium tripolyphosphateFood preservativeEmulsifying propertyinfo:eu-repo/semantics/publishedVersionUniversidade do MinhoGonçalves, Ana Carolina RacioniIacuzio, RaizaAlencar, WilliamSilva, NatháliaPicone, CarolinaFasolin, Luiz Henrique20192019-01-01T00:00:00Zconference objectinfo:eu-repo/semantics/publishedVersionapplication/pdfapplication/pdfhttp://hdl.handle.net/1822/61163engGonçalves, Ana Carolina Racioni; Iacuzio, Raiza; Alencar, William; Silva, Nathália; Picone, Carolina; Fasolin, Luiz H., Formation and evaluation of chitosan nanoparticles with antibacterial and emulsifying properties for food application. DOF 2019 - 8th International Symposium on "Delivery of Functionality in Complex Food Systems" (Book of Abstracts). No. PO96-24926, Porto, Portugal, July 7th - 10th, 99-100, 2019. ISBN: 978-989-20-9533-2978-989-20-9533-2https://www.dof2019.org/info:eu-repo/semantics/openAccessreponame:Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)instname:FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologiainstacron:RCAAP2024-05-11T06:19:04Zoai:repositorium.sdum.uminho.pt:1822/61163Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireinfo@rcaap.ptopendoar:https://opendoar.ac.uk/repository/71602025-05-28T15:48:57.434352Repositórios Científicos de Acesso Aberto de Portugal (RCAAP) - FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologiafalse
dc.title.none.fl_str_mv Formation and evaluation of chitosan nanoparticles with antibacterial and emulsifying properties for food application
title Formation and evaluation of chitosan nanoparticles with antibacterial and emulsifying properties for food application
spellingShingle Formation and evaluation of chitosan nanoparticles with antibacterial and emulsifying properties for food application
Gonçalves, Ana Carolina Racioni
Chitosan
Genipin
Sodium tripolyphosphate
Food preservative
Emulsifying property
title_short Formation and evaluation of chitosan nanoparticles with antibacterial and emulsifying properties for food application
title_full Formation and evaluation of chitosan nanoparticles with antibacterial and emulsifying properties for food application
title_fullStr Formation and evaluation of chitosan nanoparticles with antibacterial and emulsifying properties for food application
title_full_unstemmed Formation and evaluation of chitosan nanoparticles with antibacterial and emulsifying properties for food application
title_sort Formation and evaluation of chitosan nanoparticles with antibacterial and emulsifying properties for food application
author Gonçalves, Ana Carolina Racioni
author_facet Gonçalves, Ana Carolina Racioni
Iacuzio, Raiza
Alencar, William
Silva, Nathália
Picone, Carolina
Fasolin, Luiz Henrique
author_role author
author2 Iacuzio, Raiza
Alencar, William
Silva, Nathália
Picone, Carolina
Fasolin, Luiz Henrique
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Universidade do Minho
dc.contributor.author.fl_str_mv Gonçalves, Ana Carolina Racioni
Iacuzio, Raiza
Alencar, William
Silva, Nathália
Picone, Carolina
Fasolin, Luiz Henrique
dc.subject.por.fl_str_mv Chitosan
Genipin
Sodium tripolyphosphate
Food preservative
Emulsifying property
topic Chitosan
Genipin
Sodium tripolyphosphate
Food preservative
Emulsifying property
description info:eu-repo/semantics/publishedVersion
publishDate 2019
dc.date.none.fl_str_mv 2019
2019-01-01T00:00:00Z
dc.type.driver.fl_str_mv conference object
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/1822/61163
url http://hdl.handle.net/1822/61163
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Gonçalves, Ana Carolina Racioni; Iacuzio, Raiza; Alencar, William; Silva, Nathália; Picone, Carolina; Fasolin, Luiz H., Formation and evaluation of chitosan nanoparticles with antibacterial and emulsifying properties for food application. DOF 2019 - 8th International Symposium on "Delivery of Functionality in Complex Food Systems" (Book of Abstracts). No. PO96-24926, Porto, Portugal, July 7th - 10th, 99-100, 2019. ISBN: 978-989-20-9533-2
978-989-20-9533-2
https://www.dof2019.org/
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.source.none.fl_str_mv reponame:Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
instname:FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
instacron:RCAAP
instname_str FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
instacron_str RCAAP
institution RCAAP
reponame_str Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
collection Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
repository.name.fl_str_mv Repositórios Científicos de Acesso Aberto de Portugal (RCAAP) - FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
repository.mail.fl_str_mv info@rcaap.pt
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