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Shelf life of cashew nut kernels packed in banana starch‐based nanocomposites
Author(s) -
Tibolla Heloisa,
Feltre Gabriela,
Sartori Tanara,
Czaikoski Aline,
Pelissari Franciele M.,
Menegalli Florencia C.,
Cunha Rosiane L.
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14920
Subject(s) - nanocomposite , starch , food packaging , peroxide value , shelf life , polyethylene , food science , hydrolysis , chemistry , cellulose , peroxide , materials science , composite material , organic chemistry
Starch‐based films incorporated with cellulose nanofibres improve the stability of cashew nut kernels.