Ethylene scavenging properties from hydroxypropyl methylcellulose-TiO 2 and gelatin-TiO 2 nanocomposites on polyethylene supports for fruit application.

Autor: Fonseca JM; Laboratory of Physical Properties of Foods, Chemical and Food Engineering Department, Federal University of Santa Catarina, UFSC, Brazil. Electronic address: jessicamatosfonseca@gmail.com., Pabón NYL; Laboratory of Heat Pipes, Mechanical Engineering Department, Federal University of Santa Catarina, UFSC, Brazil., Valencia GA; Laboratory of Physical Properties of Foods, Chemical and Food Engineering Department, Federal University of Santa Catarina, UFSC, Brazil., Nandi LG; Laboratory of Physical Properties of Foods, Chemical and Food Engineering Department, Federal University of Santa Catarina, UFSC, Brazil., Dotto MER; Laboratory of Organic Optoelectronics and Anisotropic Systems, Physics Department, Federal University of Santa Catarina, UFSC, Brazil., Moreira RFPM; Laboratory of Energy and Environment, Chemical and Food Engineering Department, Federal University of Santa Catarina, UFSC, Brazil., Monteiro AR; Laboratory of Physical Properties of Foods, Chemical and Food Engineering Department, Federal University of Santa Catarina, UFSC, Brazil. Electronic address: alcilene.fritz@ufsc.br.

Publikováno v: International journal of biological macromolecules [Int J Biol Macromol] 2021 May 01; Vol. 178, pp. 154-169. Date of Electronic Publication: 2021 Feb 24.