Repozitorij Univerze v Novi Gorici

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Naslov:Improving bacterial cellulose films by ex-situ and in-situ modifications: a review
Avtorji:ID Cazón, Patricia, University of Nova Gorica (Avtor)
ID Vazquez, Manuel, University of Santiago de Compostela (Avtor)
Datoteke: Gradivo nima datotek, ki so prostodostopne za javnost. Gradivo je morda fizično dosegljivo v knjižnici fakultete, zalogo lahko preverite v COBISS-u. Povezava se odpre v novem oknu
Jezik:Angleški jezik
Vrsta gradiva:Delo ni kategorizirano
Tipologija:1.02 - Pregledni znanstveni članek
Organizacija:UNG - Univerza v Novi Gorici
Opis:The high intake of plastic materials for food packaging causes environmental problems due to the nonbiodegradable properties of these materials. High, low and very low-density polyethylene, polyethylene terephthalate, polyvinyl chloride, polystyrene and polypropylene are the main materials used. Biodegradable polymers from natural sources are potential raw materials to develop novel food packaging. Bacterial cellulose is a material with extraordinary properties that is gaining special interest for applications in the Food Industry. The excellent mechanical properties, thermal stability and barrier to water vapor, oxygen and UV radiation of bacterial cellulose compared to other polysaccharides make this material very attractive and a potential alternative to non-biodegradable synthetic materials. Nevertheless, bacterial cellulose films are limited due to their lower elasticity. Therefore, the aim of this review is to provide an overview of the ex-situ and in-situ modifications of bacterial cellulose to improve its properties for the development of films for food packaging.
Ključne besede:Bacterial cellulose, In-situ modifications, Ex-situ modifications, Food packaging.
Leto izida:2021
Št. strani:106514
Številčenje:2021, 113
PID:20.500.12556/RUNG-5970 Novo okno
COBISS.SI-ID:41829635 Novo okno
DOI:10.1016/j.foodhyd.2020.106514 Novo okno
NUK URN:URN:SI:UNG:REP:LGJDPLSO
Datum objave v RUNG:09.12.2020
Število ogledov:2728
Število prenosov:0
Metapodatki:XML RDF-CHPDL DC-XML DC-RDF
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Vaša ocena:Ocenjevanje je dovoljeno samo prijavljenim uporabnikom.
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Gradivo je del revije

Naslov:Food Hydrocolloids
Leto izida:2021
ISSN:0268-005X

Licence

Licenca:CC BY-NC-ND 4.0, Creative Commons Priznanje avtorstva-Nekomercialno-Brez predelav 4.0 Mednarodna
Povezava:http://creativecommons.org/licenses/by-nc-nd/4.0/deed.sl
Opis:Najbolj omejujoča licenca Creative Commons. Uporabniki lahko prenesejo in delijo delo v nekomercialne namene in ga ne smejo uporabiti za nobene druge namene.
Začetek licenciranja:09.12.2020

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