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Nanocomposite Films of Babassu Coconut Mesocarp and Green ZnO Nanoparticles for Application in Antimicrobial Food Packaging

Foods
In this work, novel nanocomposite films based on babassu coconut mesocarp and zinc oxide nanoparticles (ZnO NPs), synthesized by a green route, were produced for application as food packaging films.
Ana Carolina de Morais Mirres +8 more
doaj +1 more source

Identificación de proteínas extrínsecas en jamones cocidos por SDS-PAGE: Nivel de detección en sistemas modelo</a> </p><span class="r_subtitle"><img src="/img/openaccess.ico" alt="open access: yes" title="open access: yes" width="16" height="16"><i>Archivos Latinoamericanos de Nutrición</i>, 2006 </span><br><span class="r_content">El Código Alimentario Argentino establece que el jamón cocido, la paleta cocida y el lomo de cerdo cocido no pueden contener proteínas agregadas ni otros extensores, permitiendo el agregado de proteínas de soja según el límite para chacinados (2% de ...</span><br><span class="r_sub"><i>Laura Beatríz López<span id="ma_2" style="display:none">, Carola Beatríz Greco, Patricia Ronayne de Ferrer, Mirta Eva Valencia</span> <small><a href="#" style="color:#808080;" onClick="return toggle_div(this, 'ma_2')">+3 more</a></small></i></span><br><small><a href="https://doaj.org/article/79ce2b201b544b1db39dfd56c846699e" target="_blank" rel="nofollow" title="doaj.org/article/79ce2b201b544b1db39dfd56c846699e">doaj</a> </small> <br></div><div class="r"><p class="r_title"><a href="http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0304-28472010000200023" target="_blank" rel="nofollow">ESTUDIO PRELIMINAR SOBRE LA INFLUENCIA DE LA CARRAGENINA KAPPA, KAPPA I.II Y GOMA TARA EN LA VISCOSIDAD Y TIXOTROPÍA DE LAS SALMUERAS DE INYECCIÓN PARA JAMONES COCIDOS PICADOS DE CERDO PRELIMINARY STUDY ON THE INFLUENCE OF KAPPA, KAPPA I.II CARRAGEENAN AND TARA GUM IN THE VISCOSITY AND THIXOTROPY OF INJECTION BRINES FOR COOKED CHOPPED HAMS OF PORK</a> </p><span class="r_subtitle"><img src="/img/openaccess.ico" alt="open access: yes" title="open access: yes" width="16" height="16"><i>Revista Facultad Nacional de Agronomía Medellín</i>, 2010 </span><br><span class="r_content">El presente estudio determinó el efecto que sobre la viscosidad y la tixotropía de una salmuera de masajeo para jamones picados cocidos de cerdo, tiene la adición de carragenina kappa, carragenina kappa I.II y goma tara, cuando son usadas a un nivel del ...</span><br><span class="r_sub"><i>Fabio Alexander Molina Cote<span id="ma_3" style="display:none">, Diego Alonso Restrepo Molina, Jairo Humberto López Vargas</span> <small><a href="#" style="color:#808080;" onClick="return toggle_div(this, 'ma_3')">+2 more</a></small></i></span><br><small><a href="https://doaj.org/article/c522a066f1eb43beb9589356a3432b6c" target="_blank" rel="nofollow" title="doaj.org/article/c522a066f1eb43beb9589356a3432b6c">doaj</a> </small> <br></div><div class="r"><p class="r_title"><a href="https://explore.openaire.eu/search/publication?articleId=doajarticles%3A%3A92502a44722dc37bf483be3670af92cb" target="_blank" rel="nofollow">Processamento do presunto "cook-in" de cordeiros Processing of cook-in ham of lambs</a> </p><span class="r_subtitle"><img src="/img/openaccess.ico" alt="open access: yes" title="open access: yes" width="16" height="16"><i>Ciência Rural</i>, 1999 </span><br><span class="r_content">Este trabalho teve por objetivo desenvolver tecnologia para produto curado (presunto "cook-in"), com pernis de cordeiros cruza Texel x Corriedale em associação com tratamentos tecnológicos (massagem em "tumbler" e processo "cook-in"). O estudo foi desenvolvido pela EMBRAPA/CPPSUL e Universidade Federal de Santa Maria, RS, Brasil.</span><br><span class="r_sub"><i>Eliane Mattos Monteiro<span id="ma_4" style="display:none">, Nelcindo Nascimento Terra</span> <small><a href="#" style="color:#808080;" onClick="return toggle_div(this, 'ma_4')">+1 more</a></small></i></span><br><small><a href="https://explore.openaire.eu/search/publication?articleId=doajarticles%3A%3A92502a44722dc37bf483be3670af92cb" target="_blank" rel="nofollow" title="openaire.eu/search/publication?articleId=doajarticles%3A%3A92502a44722dc37bf483be3670af92cb">openaire</a> </small> <div id="more_4" style="display:none"><a href="https://doaj.org/article/53c0234448904f7093f298b266ba308b" target="_blank" rel="nofollow" title="doaj.org/article/53c0234448904f7093f298b266ba308b">doaj.org</a><br> </div><small><a href="#" onClick="return toggle_div(this, 'more_4')">+1 more source</a></small><br></div><div class="r"><p class="r_title"><a href="https://doi.org/10.1128/mra.00558-20" target="_blank" rel="nofollow">Draft Genome Sequence of Listeria monocytogenes Serovar 1/2a Strain IZSAM_Lm_14-16064, Isolated from an Italian Cooked Ham in 2014.</a> <b><a href="https://europepmc.org/backend/ptpmcrender.fcgi?accid=PMC7330245&blobtype=pdf" target="_blank" rel="nofollow">[PDF]</a></b> </p><span class="r_subtitle"><img src="/img/openaccess.ico" alt="open access: yes" title="open access: yes" width="16" height="16"><i>Microbiol Resour Announc</i>, 2020 </span><br><span class="r_sub"><i>Di Lollo V<span id="ma_5" style="display:none">, Orsini M, Acciari V, Cammà C, Centorame P, Centorotola G, Curini V, Di Pasquale A, Rinaldi A, Pongolini S, Torresi M, Pomilio F.</span> <small><a href="#" style="color:#808080;" onClick="return toggle_div(this, 'ma_5')">+11 more</a></small></i></span><br><small><a href="https://europepmc.org/article/MED/32616643#free-full-text" target="_blank" rel="nofollow" title="europepmc.org/article/MED/32616643#free-full-text">europepmc</a> </small> <div id="more_5" style="display:none"><a href="/sci_redir.php?doi=10.1128%2Fmra.00558-20" target="_blank" rel="nofollow">openaccessbutton.org (pdf)</a><br><a href="javascript:navigator.clipboard.writeText('10.1128/mra.00558-20'); alert('Copied the doi');">copy doi</a> <small>(10.1128/mra.00558-20)</small><br></div><small><a href="#" onClick="return toggle_div(this, 'more_5')">+1 more source</a></small><br></div><div class="r"><p class="r_title"><a href="https://doi.org/10.70675/75225397z3312z4694zaad5zc3b35d870db3" target="_blank" rel="nofollow">Preservation of aroma in a nitrite-free cooked ham</a> </p><span class="r_subtitle"><img src="/img/openaccess.ico" alt="open access: yes" title="open access: yes" width="16" height="16">, 2014 </span><br><span class="r_content">Le nitrite est un ingrédient essentiel à la fabrication du jambon cuit, pourtant les risques sanitaires dont il est accusé remettent en question son utilisation. L’emploi de cet unique additif permet de remplir de nombreuses fonctions comme la protection antioxydante et antimicrobienne mais aussi le développement de la couleur et de l’arôme.</span><br><small><a href="https://explore.openaire.eu/search/publication?articleId=dedup_wf_002%3A%3A911a84d18a699848708069278168e5a3" target="_blank" rel="nofollow" title="openaire.eu/search/publication?articleId=dedup_wf_002%3A%3A911a84d18a699848708069278168e5a3">openaire</a> </small> <div id="more_6" style="display:none"><a href="/sci_redir.php?doi=10.70675%2F75225397z3312z4694zaad5zc3b35d870db3" target="_blank" rel="nofollow">openaccessbutton.org (pdf)</a><br><a href="https://hal.inrae.fr/tel-02800482v1/document" target="_blank" rel="nofollow" title="hal.inrae.fr/tel-02800482v1/document">hal.inrae.fr</a><br> <a href="javascript:navigator.clipboard.writeText('10.70675/75225397z3312z4694zaad5zc3b35d870db3'); alert('Copied the doi');">copy doi</a> <small>(10.70675/75225397z3312z4694zaad5zc3b35d870db3)</small><br></div><small><a href="#" onClick="return toggle_div(this, 'more_6')">+2 more sources</a></small><br></div><div class="r"><p class="r_title"><a href="https://doi.org/10.1128/mra.01247-19" target="_blank" rel="nofollow">Draft Genome Sequences of 12 Leuconostoc carnosum Strains Isolated from Cooked Ham Packaged in a Modified Atmosphere and from Fresh Sausages.</a> <b><a href="https://europepmc.org/backend/ptpmcrender.fcgi?accid=PMC6952655&blobtype=pdf" target="_blank" rel="nofollow">[PDF]</a></b> </p><span class="r_subtitle"><img src="/img/openaccess.ico" alt="open access: yes" title="open access: yes" width="16" height="16"><i>Microbiol Resour Announc</i>, 2020 </span><br><span class="r_sub"><i>Candeliere F<span id="ma_7" style="display:none">, Raimondi S, Spampinato G, Tay MYF, Amaretti A, Schlundt J, Rossi M.</span> <small><a href="#" style="color:#808080;" onClick="return toggle_div(this, 'ma_7')">+6 more</a></small></i></span><br><small><a href="https://europepmc.org/article/MED/31919169#free-full-text" target="_blank" rel="nofollow" title="europepmc.org/article/MED/31919169#free-full-text">europepmc</a> </small> <div id="more_7" style="display:none"><a href="/sci_redir.php?doi=10.1128%2Fmra.01247-19" target="_blank" rel="nofollow">openaccessbutton.org (pdf)</a><br><a href="javascript:navigator.clipboard.writeText('10.1128/mra.01247-19'); alert('Copied the doi');">copy doi</a> <small>(10.1128/mra.01247-19)</small><br></div><small><a href="#" onClick="return toggle_div(this, 'more_7')">+1 more source</a></small><br></div><div class="r"><p class="r_title"><a href="http://www.revistas.unal.edu.co/index.php/refame/article/view/41225" target="_blank" rel="nofollow">Effects of Locus Bean Gum, Kappa Carrageenan and Iota Carrageenan on the Syneresis, Texture and Some Sensory Characteristics of Cooked Ham / Efecto de la Goma de Algarrobo, la Carragenina Kappa y la Carragenina Iota Sobre la Sinéresis, Textura y Algunas C</a> </p><span class="r_subtitle"><img src="/img/openaccess.ico" alt="open access: yes" title="open access: yes" width="16" height="16"><i>Revista Facultad Nacional de Agronomía Medellín</i>, 2013 </span><br><span class="r_content">The current study evaluated the effect of the additionof locus bean gum (LBG), Kappa carrageenan (KC) and Iotacarrageenan (IC) on some characteristics of cooked ham.</span><br><span class="r_sub"><i>César Augusto Sepúlveda Cossio<span id="ma_8" style="display:none">, Diego Alonso Restrepo Molina, Kenneth Roy Cabrera Torres</span> <small><a href="#" style="color:#808080;" onClick="return toggle_div(this, 'ma_8')">+2 more</a></small></i></span><br><small><a href="https://doaj.org/article/6b4ddce5b1614cb986f657a972721162" target="_blank" rel="nofollow" title="doaj.org/article/6b4ddce5b1614cb986f657a972721162">doaj</a> </small> <br></div><div class="r"><p class="r_title"><a href="https://doi.org/10.1016/j.crfs.2019.10.002" target="_blank" rel="nofollow">Antioxidant active packaging systems to extend the shelf life of sliced cooked ham.</a> <b><a href="https://europepmc.org/backend/ptpmcrender.fcgi?accid=PMC7473371&blobtype=pdf" target="_blank" rel="nofollow">[PDF]</a></b> </p><span class="r_subtitle"><img src="/img/openaccess.ico" alt="open access: yes" title="open access: yes" width="16" height="16"><i>Curr Res Food Sci</i>, 2019 </span><br><span class="r_sub"><i>Pateiro M<span id="ma_9" style="display:none">, Domínguez R, Bermúdez R, Munekata PES, Zhang W, Gagaoua M, Lorenzo JM.</span> <small><a href="#" style="color:#808080;" onClick="return toggle_div(this, 'ma_9')">+6 more</a></small></i></span><br><small><a href="https://europepmc.org/article/MED/32914102#free-full-text" target="_blank" rel="nofollow" title="europepmc.org/article/MED/32914102#free-full-text">europepmc</a> </small> <div id="more_9" style="display:none"><a href="/sci_redir.php?doi=10.1016%2Fj.crfs.2019.10.002" target="_blank" rel="nofollow">openaccessbutton.org (pdf)</a><br><a href="javascript:navigator.clipboard.writeText('10.1016/j.crfs.2019.10.002'); alert('Copied the doi');">copy doi</a> <small>(10.1016/j.crfs.2019.10.002)</small><br></div><small><a href="#" onClick="return toggle_div(this, 'more_9')">+1 more source</a></small><br></div><div class="r"><p class="r_title"><a href="https://doi.org/10.1007/s00216-025-06214-2" target="_blank" rel="nofollow">The development of an analytical method to evaluate the nitrosamine profile in cooked ham with different preservatives and in rat feces fed with them.</a> <b><a href="https://europepmc.org/backend/ptpmcrender.fcgi?accid=PMC12774933&blobtype=pdf" target="_blank" rel="nofollow">[PDF]</a></b> </p><span class="r_subtitle"><img src="/img/openaccess.ico" alt="open access: yes" title="open access: yes" width="16" height="16"><i>Anal Bioanal Chem</i></span><br><span class="r_sub"><i>Giménez-Campillo C<span id="ma_10" style="display:none">, Guerrero-Núñez Y, Campillo N, Arroyo-Manzanares N, Guillén I, Vizcaíno P, de Torre-Minguela C, Viñas P.</span> <small><a href="#" style="color:#808080;" onClick="return toggle_div(this, 'ma_10')">+7 more</a></small></i></span><br><small><a href="https://europepmc.org/article/MED/41275462#free-full-text" target="_blank" rel="nofollow" title="europepmc.org/article/MED/41275462#free-full-text">europepmc</a> </small> <div id="more_10" style="display:none"><a href="/sci_redir.php?doi=10.1007%2Fs00216-025-06214-2" target="_blank" rel="nofollow">openaccessbutton.org (pdf)</a><br><a href="javascript:navigator.clipboard.writeText('10.1007/s00216-025-06214-2'); alert('Copied the doi');">copy doi</a> <small>(10.1007/s00216-025-06214-2)</small><br></div><small><a href="#" onClick="return toggle_div(this, 'more_10')">+1 more source</a></small><br></div><div class="r"><div style="margin-bottom:2px;overflow:hidden"><div style="display: inline-block; float: left; font-size: small; padding-right: 16px; margin-top: -1px; padding-bottom: 1px;"><a href="/q-animals/" class="suggestion"onclick="show_loader();"><b>animals</b></a><br/><a href="/q-cooking/" class="suggestion"onclick="show_loader();"><b>cooking</b></a><br/><a href="/q-meat_products/" class="suggestion"onclick="show_loader();"><b>meat products</b></a><br/></div><div style="display: inline-block; float: left; font-size: small; padding-right: 16px; margin-top: -1px; padding-bottom: 1px;"><a href="/q-2._zero_hunger/" class="suggestion"onclick="show_loader();"><b>2. zero hunger</b></a><br/><a href="/q-swine/" class="suggestion"onclick="show_loader();"><b>swine</b></a><br/><a href="/q-humans/" class="suggestion"onclick="show_loader();"><b>humans</b></a><br/></div><div style="display: inline-block; 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