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Akademický článek

Development of Functional Composite Edible Films or Coatings for Fruits Preservation with Addition of Pomace Oil-Based Nanoemulsion for Enhanced Barrier Properties and Caffeine for Enhanced Antioxidant Activity.

Autor: Bizymis AP; Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou St., Polytechnioupoli, Zografou, 15780 Athens, Greece., Giannou V; Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou St., Polytechnioupoli, Zografou, 15780 Athens, Greece., Tzia C; Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou St., Polytechnioupoli, Zografou, 15780 Athens, Greece.

Publikováno v: Molecules (Basel, Switzerland) [Molecules] 2024 Aug 08; Vol. 29 (16). Date of Electronic Publication: 2024 Aug 08.

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Akademický článek

Addition of Silver Nanoparticles to Composite Edible Films and Coatings to Enhance Their Antimicrobial Activity and Application to Cherry Preservation.

Autor: Bizymis AP; Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou St., 15780 Zografou, Athens, Greece., Kalantzi S; Biotechnology Laboratory, School of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou St., 15780 Zografou, Athens, Greece., Mamma D; Biotechnology Laboratory, School of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou St., 15780 Zografou, Athens, Greece., Tzia C; Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou St., 15780 Zografou, Athens, Greece.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2023 Nov 28; Vol. 12 (23). Date of Electronic Publication: 2023 Nov 28.

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Akademický článek

Edible films and coatings: properties for the selection of the components, evolution through composites and nanomaterials, and safety issues.

Autor: Bizymis AP; Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, Zografou, Athens, Greece., Tzia C; Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, Zografou, Athens, Greece.

Publikováno v: Critical reviews in food science and nutrition [Crit Rev Food Sci Nutr] 2022; Vol. 62 (31), pp. 8777-8792. Date of Electronic Publication: 2021 Jun 08.

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