Characterization and storage study of chickpea flour films with UV-barrier and Cu-remove properties
An important challenge to food industries is the stability of oxidation-sensitive compounds in packaged foods. In this study, we developed an eco-friendly chickpea flour film (CFF) as an innovative active food packaging material. We investigated the functional properties of films, its copper removal...
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| Autores principales: | , , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
Elsevier
2021
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/4d0a91be6b0c4ea5a8b6e4663b588e49 |
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