Effect of fatty acids and 'Brazilian elemi' on composite films based on gelatin

By L. Bertan, P. Tanada-Palmu, A. Siani, C. Grosso. 2005

226 citations recorded by the source corpus.

View Paper: https://www.semanticscholar.org/paper/6fbf7cdd979b32865ad70bc649722c729db71272

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In Biomaterials

In Food Science

Citations in the corpus

Formulation and stability of biodegradable films made from cod gelatin and sunflower oil blends (2009, background): “Adding lipids can increase the hydrophobicity of the film matrix depending on the kind and amount of lipid (Bertan et al., 2005).”
Natural-based plasticizers and biopolymer films: A review (2011, background): “The first category is considered as agro-polymers and the others are called biodegradable biopolyesters [50].”
Biodegradable gelatin-chitosan films incorporated with essential oils as antimicrobial agents for fish preservation. (2010, unknown): “Gelatinfilm showed a lowsolubility value of 26.2 1.5%, similar to that reported by Bertan et al. (2005) (w30”
Fish gelatin: a renewable material for developing active biodegradable films. (2009, background): “…the scientific literature on edible and/or biodegradable gelatin films has dealt with commercial mammalian gelatins (Arvanitoyannis et al., 1998a; Bertan et al.,2005; Chambi & Grosso, 2006; de Carvalho & Grosso, 2004; Lim, Mine & Tung, 1999; Menegalli et al., 1999; Simon-Lukasik & Ludescher,…”
Gelatin-Based Films and Coatings for Food Packaging Applications (2016, methodology): “5%, 5%, 10%, 15% and 20%, w/w of dry gelatin) into bovine hide type A gelatin to obtain films by the casting technique, using a blend of palmitic and stearic acids (1:1 stearic/palmitic acid, 10%, w/w of dry gelatin) [63].”
Advances in Edible Coatings for Fresh Fruits and Vegetables: A Review (2013, background): “, 2005 ), soy protein isolate and gelatin (Cao et al.”