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Development of new additives of graphene oxide, lysozyme and lecithin with enhanced antimicrobial and mechanical properties for active food packaging applications

The need to extend food shelf-life has driven the development of new conservation means. Recently, nanotechnology has been on the spotlight due to the enhancement of material’s properties. In this sense, this present work aimed to study the association of graphene oxide, egg lysozyme and soy lecithi...

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Bibliographic Details
Main Authors: Freitas, Lucas Cavalcanti Escocard, Picone, Carolina Siqueira Franco, Toledo, Antônio Matias Navarrete de, Silva, Nathalia Cristina Cirone, Sato, Ana Carla Kawazoe
Format: Online
Language:English
Published: Universidade Estadual de Campinas 2019
Subjects:
Nanoparticle
Biopolymer
Electrostatic complex.
Online Access:https://econtents.sbu.unicamp.br/eventos/index.php/pibic/article/view/878
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