Physical and antimicrobial properties of quinoa flour‐based films incorporated with essential oil
Films of quinoa flour ( Chenopodium quinoa , W) incorporated with oregano ( Origanum vulgare L.) and thyme ( Thymus vulgaris L.) essential oils (EOs) at 0.5%, 1%, and 2% p/p were prepared to examine their physical and mechanical properties and antimicrobial activity against Escherichia coli and Stap...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Costa, Tania Maria Haas [verfasserIn] |
|---|
| Format: |
Artikel |
|---|---|
| Sprache: |
Englisch |
| Erschienen: |
2016 |
|---|
| Rechteinformationen: |
Nutzungsrecht: © 2016 Wiley Periodicals, Inc. |
|---|
| Schlagwörter: |
|---|
| Übergeordnetes Werk: |
Enthalten in: Journal of applied polymer science - Hoboken, NJ [u.a.] : Wiley InterScience, 1959, 133(2016), 16 |
|---|---|
| Übergeordnetes Werk: |
volume:133 ; year:2016 ; number:16 |
| Links: |
|---|
| DOI / URN: |
10.1002/app.43311 |
|---|
| Katalog-ID: |
OLC1970992956 |
|---|
| LEADER | 01000caa a2200265 4500 | ||
|---|---|---|---|
| 001 | OLC1970992956 | ||
| 003 | DE-627 | ||
| 005 | 20230514052653.0 | ||
| 007 | tu | ||
| 008 | 160212s2016 xx ||||| 00| ||eng c | ||
| 024 | 7 | |a 10.1002/app.43311 |2 doi | |
| 028 | 5 | 2 | |a PQ20160212 |
| 035 | |a (DE-627)OLC1970992956 | ||
| 035 | |a (DE-599)GBVOLC1970992956 | ||
| 035 | |a (PRQ)c1551-5a900b435089c760ef4d4b01d33c93d3ce481cb717a719b63059aff18bdd16723 | ||
| 035 | |a (KEY)0117731120160000133001600000physicalandantimicrobialpropertiesofquinoaflourbas | ||
| 040 | |a DE-627 |b ger |c DE-627 |e rakwb | ||
| 041 | |a eng | ||
| 082 | 0 | 4 | |a 540 |q DNB |
| 084 | |a 35.80 |2 bkl | ||
| 084 | |a 51.70 |2 bkl | ||
| 100 | 1 | |a Costa, Tania Maria Haas |e verfasserin |4 aut | |
| 245 | 1 | 0 | |a Physical and antimicrobial properties of quinoa flour‐based films incorporated with essential oil |
| 264 | 1 | |c 2016 | |
| 336 | |a Text |b txt |2 rdacontent | ||
| 337 | |a ohne Hilfsmittel zu benutzen |b n |2 rdamedia | ||
| 338 | |a Band |b nc |2 rdacarrier | ||
| 520 | |a Films of quinoa flour ( Chenopodium quinoa , W) incorporated with oregano ( Origanum vulgare L.) and thyme ( Thymus vulgaris L.) essential oils (EOs) at 0.5%, 1%, and 2% p/p were prepared to examine their physical and mechanical properties and antimicrobial activity against Escherichia coli and Staphylococcus aureus . The type of EO was not significant for the physical and barrier parameters of the films. The increase in the EOs concentration led to an increase in the elongation at break, but decrease in the tensile strength, Young's modulus, solubility and water vapor permeability. Films containing 1% and 2% EOs exhibited an inhibitory effect on the growth of S. aureus and E. coli . However, S. aureus was more sensitive to both EOs and the oregano was more efficient in the inactivation to both microorganisms. The incorporation of EOs as natural antibacterial agents may lead to their potential application as active packaging materials to increase food safety. © 2016 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2016 , 133 , 43311. | ||
| 540 | |a Nutzungsrecht: © 2016 Wiley Periodicals, Inc. | ||
| 650 | 4 | |a packaging | |
| 650 | 4 | |a films | |
| 650 | 4 | |a biodegradable | |
| 700 | 1 | |a Flôres, Simone Hickmann |4 oth | |
| 700 | 1 | |a de Oliveira Rios, Alessandro |4 oth | |
| 700 | 1 | |a Pagno, Carlos Henrique |4 oth | |
| 700 | 1 | |a Klug, Tâmmila Venzke |4 oth | |
| 773 | 0 | 8 | |i Enthalten in |t Journal of applied polymer science |d Hoboken, NJ [u.a.] : Wiley InterScience, 1959 |g 133(2016), 16 |w (DE-627)129595799 |w (DE-600)240694-9 |w (DE-576)015088812 |x 0021-8995 |7 nnns |
| 773 | 1 | 8 | |g volume:133 |g year:2016 |g number:16 |
| 856 | 4 | 1 | |u http://dx.doi.org/10.1002/app.43311 |3 Volltext |
| 856 | 4 | 2 | |u http://onlinelibrary.wiley.com/doi/10.1002/app.43311/abstract |
| 856 | 4 | 2 | |u http://search.proquest.com/docview/1759871234 |
| 912 | |a GBV_USEFLAG_A | ||
| 912 | |a SYSFLAG_A | ||
| 912 | |a GBV_OLC | ||
| 912 | |a SSG-OLC-TEC | ||
| 912 | |a SSG-OLC-CHE | ||
| 912 | |a SSG-OLC-PHA | ||
| 912 | |a SSG-OLC-DE-84 | ||
| 912 | |a GBV_ILN_70 | ||
| 936 | b | k | |a 35.80 |q AVZ |
| 936 | b | k | |a 51.70 |q AVZ |
| 951 | |a AR | ||
| 952 | |d 133 |j 2016 |e 16 | ||
| author_variant |
t m h c tmh tmhc |
|---|---|
| matchkey_str |
article:00218995:2016----::hsclnatmcoilrprisfunalubsdimicr |
| hierarchy_sort_str |
2016 |
| bklnumber |
35.80 51.70 |
| publishDate |
2016 |
| allfields |
10.1002/app.43311 doi PQ20160212 (DE-627)OLC1970992956 (DE-599)GBVOLC1970992956 (PRQ)c1551-5a900b435089c760ef4d4b01d33c93d3ce481cb717a719b63059aff18bdd16723 (KEY)0117731120160000133001600000physicalandantimicrobialpropertiesofquinoaflourbas DE-627 ger DE-627 rakwb eng 540 DNB 35.80 bkl 51.70 bkl Costa, Tania Maria Haas verfasserin aut Physical and antimicrobial properties of quinoa flour‐based films incorporated with essential oil 2016 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Films of quinoa flour ( Chenopodium quinoa , W) incorporated with oregano ( Origanum vulgare L.) and thyme ( Thymus vulgaris L.) essential oils (EOs) at 0.5%, 1%, and 2% p/p were prepared to examine their physical and mechanical properties and antimicrobial activity against Escherichia coli and Staphylococcus aureus . The type of EO was not significant for the physical and barrier parameters of the films. The increase in the EOs concentration led to an increase in the elongation at break, but decrease in the tensile strength, Young's modulus, solubility and water vapor permeability. Films containing 1% and 2% EOs exhibited an inhibitory effect on the growth of S. aureus and E. coli . However, S. aureus was more sensitive to both EOs and the oregano was more efficient in the inactivation to both microorganisms. The incorporation of EOs as natural antibacterial agents may lead to their potential application as active packaging materials to increase food safety. © 2016 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2016 , 133 , 43311. Nutzungsrecht: © 2016 Wiley Periodicals, Inc. packaging films biodegradable Flôres, Simone Hickmann oth de Oliveira Rios, Alessandro oth Pagno, Carlos Henrique oth Klug, Tâmmila Venzke oth Enthalten in Journal of applied polymer science Hoboken, NJ [u.a.] : Wiley InterScience, 1959 133(2016), 16 (DE-627)129595799 (DE-600)240694-9 (DE-576)015088812 0021-8995 nnns volume:133 year:2016 number:16 http://dx.doi.org/10.1002/app.43311 Volltext http://onlinelibrary.wiley.com/doi/10.1002/app.43311/abstract http://search.proquest.com/docview/1759871234 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 35.80 AVZ 51.70 AVZ AR 133 2016 16 |
| spelling |
10.1002/app.43311 doi PQ20160212 (DE-627)OLC1970992956 (DE-599)GBVOLC1970992956 (PRQ)c1551-5a900b435089c760ef4d4b01d33c93d3ce481cb717a719b63059aff18bdd16723 (KEY)0117731120160000133001600000physicalandantimicrobialpropertiesofquinoaflourbas DE-627 ger DE-627 rakwb eng 540 DNB 35.80 bkl 51.70 bkl Costa, Tania Maria Haas verfasserin aut Physical and antimicrobial properties of quinoa flour‐based films incorporated with essential oil 2016 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Films of quinoa flour ( Chenopodium quinoa , W) incorporated with oregano ( Origanum vulgare L.) and thyme ( Thymus vulgaris L.) essential oils (EOs) at 0.5%, 1%, and 2% p/p were prepared to examine their physical and mechanical properties and antimicrobial activity against Escherichia coli and Staphylococcus aureus . The type of EO was not significant for the physical and barrier parameters of the films. The increase in the EOs concentration led to an increase in the elongation at break, but decrease in the tensile strength, Young's modulus, solubility and water vapor permeability. Films containing 1% and 2% EOs exhibited an inhibitory effect on the growth of S. aureus and E. coli . However, S. aureus was more sensitive to both EOs and the oregano was more efficient in the inactivation to both microorganisms. The incorporation of EOs as natural antibacterial agents may lead to their potential application as active packaging materials to increase food safety. © 2016 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2016 , 133 , 43311. Nutzungsrecht: © 2016 Wiley Periodicals, Inc. packaging films biodegradable Flôres, Simone Hickmann oth de Oliveira Rios, Alessandro oth Pagno, Carlos Henrique oth Klug, Tâmmila Venzke oth Enthalten in Journal of applied polymer science Hoboken, NJ [u.a.] : Wiley InterScience, 1959 133(2016), 16 (DE-627)129595799 (DE-600)240694-9 (DE-576)015088812 0021-8995 nnns volume:133 year:2016 number:16 http://dx.doi.org/10.1002/app.43311 Volltext http://onlinelibrary.wiley.com/doi/10.1002/app.43311/abstract http://search.proquest.com/docview/1759871234 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 35.80 AVZ 51.70 AVZ AR 133 2016 16 |
| allfields_unstemmed |
10.1002/app.43311 doi PQ20160212 (DE-627)OLC1970992956 (DE-599)GBVOLC1970992956 (PRQ)c1551-5a900b435089c760ef4d4b01d33c93d3ce481cb717a719b63059aff18bdd16723 (KEY)0117731120160000133001600000physicalandantimicrobialpropertiesofquinoaflourbas DE-627 ger DE-627 rakwb eng 540 DNB 35.80 bkl 51.70 bkl Costa, Tania Maria Haas verfasserin aut Physical and antimicrobial properties of quinoa flour‐based films incorporated with essential oil 2016 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Films of quinoa flour ( Chenopodium quinoa , W) incorporated with oregano ( Origanum vulgare L.) and thyme ( Thymus vulgaris L.) essential oils (EOs) at 0.5%, 1%, and 2% p/p were prepared to examine their physical and mechanical properties and antimicrobial activity against Escherichia coli and Staphylococcus aureus . The type of EO was not significant for the physical and barrier parameters of the films. The increase in the EOs concentration led to an increase in the elongation at break, but decrease in the tensile strength, Young's modulus, solubility and water vapor permeability. Films containing 1% and 2% EOs exhibited an inhibitory effect on the growth of S. aureus and E. coli . However, S. aureus was more sensitive to both EOs and the oregano was more efficient in the inactivation to both microorganisms. The incorporation of EOs as natural antibacterial agents may lead to their potential application as active packaging materials to increase food safety. © 2016 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2016 , 133 , 43311. Nutzungsrecht: © 2016 Wiley Periodicals, Inc. packaging films biodegradable Flôres, Simone Hickmann oth de Oliveira Rios, Alessandro oth Pagno, Carlos Henrique oth Klug, Tâmmila Venzke oth Enthalten in Journal of applied polymer science Hoboken, NJ [u.a.] : Wiley InterScience, 1959 133(2016), 16 (DE-627)129595799 (DE-600)240694-9 (DE-576)015088812 0021-8995 nnns volume:133 year:2016 number:16 http://dx.doi.org/10.1002/app.43311 Volltext http://onlinelibrary.wiley.com/doi/10.1002/app.43311/abstract http://search.proquest.com/docview/1759871234 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 35.80 AVZ 51.70 AVZ AR 133 2016 16 |
| allfieldsGer |
10.1002/app.43311 doi PQ20160212 (DE-627)OLC1970992956 (DE-599)GBVOLC1970992956 (PRQ)c1551-5a900b435089c760ef4d4b01d33c93d3ce481cb717a719b63059aff18bdd16723 (KEY)0117731120160000133001600000physicalandantimicrobialpropertiesofquinoaflourbas DE-627 ger DE-627 rakwb eng 540 DNB 35.80 bkl 51.70 bkl Costa, Tania Maria Haas verfasserin aut Physical and antimicrobial properties of quinoa flour‐based films incorporated with essential oil 2016 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Films of quinoa flour ( Chenopodium quinoa , W) incorporated with oregano ( Origanum vulgare L.) and thyme ( Thymus vulgaris L.) essential oils (EOs) at 0.5%, 1%, and 2% p/p were prepared to examine their physical and mechanical properties and antimicrobial activity against Escherichia coli and Staphylococcus aureus . The type of EO was not significant for the physical and barrier parameters of the films. The increase in the EOs concentration led to an increase in the elongation at break, but decrease in the tensile strength, Young's modulus, solubility and water vapor permeability. Films containing 1% and 2% EOs exhibited an inhibitory effect on the growth of S. aureus and E. coli . However, S. aureus was more sensitive to both EOs and the oregano was more efficient in the inactivation to both microorganisms. The incorporation of EOs as natural antibacterial agents may lead to their potential application as active packaging materials to increase food safety. © 2016 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2016 , 133 , 43311. Nutzungsrecht: © 2016 Wiley Periodicals, Inc. packaging films biodegradable Flôres, Simone Hickmann oth de Oliveira Rios, Alessandro oth Pagno, Carlos Henrique oth Klug, Tâmmila Venzke oth Enthalten in Journal of applied polymer science Hoboken, NJ [u.a.] : Wiley InterScience, 1959 133(2016), 16 (DE-627)129595799 (DE-600)240694-9 (DE-576)015088812 0021-8995 nnns volume:133 year:2016 number:16 http://dx.doi.org/10.1002/app.43311 Volltext http://onlinelibrary.wiley.com/doi/10.1002/app.43311/abstract http://search.proquest.com/docview/1759871234 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 35.80 AVZ 51.70 AVZ AR 133 2016 16 |
| allfieldsSound |
10.1002/app.43311 doi PQ20160212 (DE-627)OLC1970992956 (DE-599)GBVOLC1970992956 (PRQ)c1551-5a900b435089c760ef4d4b01d33c93d3ce481cb717a719b63059aff18bdd16723 (KEY)0117731120160000133001600000physicalandantimicrobialpropertiesofquinoaflourbas DE-627 ger DE-627 rakwb eng 540 DNB 35.80 bkl 51.70 bkl Costa, Tania Maria Haas verfasserin aut Physical and antimicrobial properties of quinoa flour‐based films incorporated with essential oil 2016 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Films of quinoa flour ( Chenopodium quinoa , W) incorporated with oregano ( Origanum vulgare L.) and thyme ( Thymus vulgaris L.) essential oils (EOs) at 0.5%, 1%, and 2% p/p were prepared to examine their physical and mechanical properties and antimicrobial activity against Escherichia coli and Staphylococcus aureus . The type of EO was not significant for the physical and barrier parameters of the films. The increase in the EOs concentration led to an increase in the elongation at break, but decrease in the tensile strength, Young's modulus, solubility and water vapor permeability. Films containing 1% and 2% EOs exhibited an inhibitory effect on the growth of S. aureus and E. coli . However, S. aureus was more sensitive to both EOs and the oregano was more efficient in the inactivation to both microorganisms. The incorporation of EOs as natural antibacterial agents may lead to their potential application as active packaging materials to increase food safety. © 2016 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2016 , 133 , 43311. Nutzungsrecht: © 2016 Wiley Periodicals, Inc. packaging films biodegradable Flôres, Simone Hickmann oth de Oliveira Rios, Alessandro oth Pagno, Carlos Henrique oth Klug, Tâmmila Venzke oth Enthalten in Journal of applied polymer science Hoboken, NJ [u.a.] : Wiley InterScience, 1959 133(2016), 16 (DE-627)129595799 (DE-600)240694-9 (DE-576)015088812 0021-8995 nnns volume:133 year:2016 number:16 http://dx.doi.org/10.1002/app.43311 Volltext http://onlinelibrary.wiley.com/doi/10.1002/app.43311/abstract http://search.proquest.com/docview/1759871234 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 35.80 AVZ 51.70 AVZ AR 133 2016 16 |
| language |
English |
| source |
Enthalten in Journal of applied polymer science 133(2016), 16 volume:133 year:2016 number:16 |
| sourceStr |
Enthalten in Journal of applied polymer science 133(2016), 16 volume:133 year:2016 number:16 |
| format_phy_str_mv |
Article |
| institution |
findex.gbv.de |
| topic_facet |
packaging films biodegradable |
| dewey-raw |
540 |
| isfreeaccess_bool |
false |
| container_title |
Journal of applied polymer science |
| authorswithroles_txt_mv |
Costa, Tania Maria Haas @@aut@@ Flôres, Simone Hickmann @@oth@@ de Oliveira Rios, Alessandro @@oth@@ Pagno, Carlos Henrique @@oth@@ Klug, Tâmmila Venzke @@oth@@ |
| publishDateDaySort_date |
2016-01-01T00:00:00Z |
| hierarchy_top_id |
129595799 |
| dewey-sort |
3540 |
| id |
OLC1970992956 |
| language_de |
englisch |
| fullrecord |
<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a2200265 4500</leader><controlfield tag="001">OLC1970992956</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230514052653.0</controlfield><controlfield tag="007">tu</controlfield><controlfield tag="008">160212s2016 xx ||||| 00| ||eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1002/app.43311</subfield><subfield code="2">doi</subfield></datafield><datafield tag="028" ind1="5" ind2="2"><subfield code="a">PQ20160212</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)OLC1970992956</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)GBVOLC1970992956</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(PRQ)c1551-5a900b435089c760ef4d4b01d33c93d3ce481cb717a719b63059aff18bdd16723</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(KEY)0117731120160000133001600000physicalandantimicrobialpropertiesofquinoaflourbas</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">540</subfield><subfield code="q">DNB</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">35.80</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">51.70</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Costa, Tania Maria Haas</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Physical and antimicrobial properties of quinoa flour‐based films incorporated with essential oil</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2016</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">ohne Hilfsmittel zu benutzen</subfield><subfield code="b">n</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Band</subfield><subfield code="b">nc</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Films of quinoa flour ( Chenopodium quinoa , W) incorporated with oregano ( Origanum vulgare L.) and thyme ( Thymus vulgaris L.) essential oils (EOs) at 0.5%, 1%, and 2% p/p were prepared to examine their physical and mechanical properties and antimicrobial activity against Escherichia coli and Staphylococcus aureus . The type of EO was not significant for the physical and barrier parameters of the films. The increase in the EOs concentration led to an increase in the elongation at break, but decrease in the tensile strength, Young's modulus, solubility and water vapor permeability. Films containing 1% and 2% EOs exhibited an inhibitory effect on the growth of S. aureus and E. coli . However, S. aureus was more sensitive to both EOs and the oregano was more efficient in the inactivation to both microorganisms. The incorporation of EOs as natural antibacterial agents may lead to their potential application as active packaging materials to increase food safety. © 2016 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2016 , 133 , 43311.</subfield></datafield><datafield tag="540" ind1=" " ind2=" "><subfield code="a">Nutzungsrecht: © 2016 Wiley Periodicals, Inc.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">packaging</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">films</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">biodegradable</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Flôres, Simone Hickmann</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">de Oliveira Rios, Alessandro</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Pagno, Carlos Henrique</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Klug, Tâmmila Venzke</subfield><subfield code="4">oth</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="t">Journal of applied polymer science</subfield><subfield code="d">Hoboken, NJ [u.a.] : Wiley InterScience, 1959</subfield><subfield code="g">133(2016), 16</subfield><subfield code="w">(DE-627)129595799</subfield><subfield code="w">(DE-600)240694-9</subfield><subfield code="w">(DE-576)015088812</subfield><subfield code="x">0021-8995</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:133</subfield><subfield code="g">year:2016</subfield><subfield code="g">number:16</subfield></datafield><datafield tag="856" ind1="4" ind2="1"><subfield code="u">http://dx.doi.org/10.1002/app.43311</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="u">http://onlinelibrary.wiley.com/doi/10.1002/app.43311/abstract</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="u">http://search.proquest.com/docview/1759871234</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_OLC</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-TEC</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-CHE</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-PHA</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-DE-84</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_70</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">35.80</subfield><subfield code="q">AVZ</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">51.70</subfield><subfield code="q">AVZ</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">133</subfield><subfield code="j">2016</subfield><subfield code="e">16</subfield></datafield></record></collection>
|
| author |
Costa, Tania Maria Haas |
| spellingShingle |
Costa, Tania Maria Haas ddc 540 bkl 35.80 bkl 51.70 misc packaging misc films misc biodegradable Physical and antimicrobial properties of quinoa flour‐based films incorporated with essential oil |
| authorStr |
Costa, Tania Maria Haas |
| ppnlink_with_tag_str_mv |
@@773@@(DE-627)129595799 |
| format |
Article |
| dewey-ones |
540 - Chemistry & allied sciences |
| delete_txt_mv |
keep |
| author_role |
aut |
| collection |
OLC |
| remote_str |
false |
| illustrated |
Not Illustrated |
| issn |
0021-8995 |
| topic_title |
540 DNB 35.80 bkl 51.70 bkl Physical and antimicrobial properties of quinoa flour‐based films incorporated with essential oil packaging films biodegradable |
| topic |
ddc 540 bkl 35.80 bkl 51.70 misc packaging misc films misc biodegradable |
| topic_unstemmed |
ddc 540 bkl 35.80 bkl 51.70 misc packaging misc films misc biodegradable |
| topic_browse |
ddc 540 bkl 35.80 bkl 51.70 misc packaging misc films misc biodegradable |
| format_facet |
Aufsätze Gedruckte Aufsätze |
| format_main_str_mv |
Text Zeitschrift/Artikel |
| carriertype_str_mv |
nc |
| author2_variant |
s h f sh shf o r a d ora orad c h p ch chp t v k tv tvk |
| hierarchy_parent_title |
Journal of applied polymer science |
| hierarchy_parent_id |
129595799 |
| dewey-tens |
540 - Chemistry |
| hierarchy_top_title |
Journal of applied polymer science |
| isfreeaccess_txt |
false |
| familylinks_str_mv |
(DE-627)129595799 (DE-600)240694-9 (DE-576)015088812 |
| title |
Physical and antimicrobial properties of quinoa flour‐based films incorporated with essential oil |
| ctrlnum |
(DE-627)OLC1970992956 (DE-599)GBVOLC1970992956 (PRQ)c1551-5a900b435089c760ef4d4b01d33c93d3ce481cb717a719b63059aff18bdd16723 (KEY)0117731120160000133001600000physicalandantimicrobialpropertiesofquinoaflourbas |
| title_full |
Physical and antimicrobial properties of quinoa flour‐based films incorporated with essential oil |
| author_sort |
Costa, Tania Maria Haas |
| journal |
Journal of applied polymer science |
| journalStr |
Journal of applied polymer science |
| lang_code |
eng |
| isOA_bool |
false |
| dewey-hundreds |
500 - Science |
| recordtype |
marc |
| publishDateSort |
2016 |
| contenttype_str_mv |
txt |
| author_browse |
Costa, Tania Maria Haas |
| container_volume |
133 |
| class |
540 DNB 35.80 bkl 51.70 bkl |
| format_se |
Aufsätze |
| author-letter |
Costa, Tania Maria Haas |
| doi_str_mv |
10.1002/app.43311 |
| dewey-full |
540 |
| title_sort |
physical and antimicrobial properties of quinoa flour‐based films incorporated with essential oil |
| title_auth |
Physical and antimicrobial properties of quinoa flour‐based films incorporated with essential oil |
| abstract |
Films of quinoa flour ( Chenopodium quinoa , W) incorporated with oregano ( Origanum vulgare L.) and thyme ( Thymus vulgaris L.) essential oils (EOs) at 0.5%, 1%, and 2% p/p were prepared to examine their physical and mechanical properties and antimicrobial activity against Escherichia coli and Staphylococcus aureus . The type of EO was not significant for the physical and barrier parameters of the films. The increase in the EOs concentration led to an increase in the elongation at break, but decrease in the tensile strength, Young's modulus, solubility and water vapor permeability. Films containing 1% and 2% EOs exhibited an inhibitory effect on the growth of S. aureus and E. coli . However, S. aureus was more sensitive to both EOs and the oregano was more efficient in the inactivation to both microorganisms. The incorporation of EOs as natural antibacterial agents may lead to their potential application as active packaging materials to increase food safety. © 2016 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2016 , 133 , 43311. |
| abstractGer |
Films of quinoa flour ( Chenopodium quinoa , W) incorporated with oregano ( Origanum vulgare L.) and thyme ( Thymus vulgaris L.) essential oils (EOs) at 0.5%, 1%, and 2% p/p were prepared to examine their physical and mechanical properties and antimicrobial activity against Escherichia coli and Staphylococcus aureus . The type of EO was not significant for the physical and barrier parameters of the films. The increase in the EOs concentration led to an increase in the elongation at break, but decrease in the tensile strength, Young's modulus, solubility and water vapor permeability. Films containing 1% and 2% EOs exhibited an inhibitory effect on the growth of S. aureus and E. coli . However, S. aureus was more sensitive to both EOs and the oregano was more efficient in the inactivation to both microorganisms. The incorporation of EOs as natural antibacterial agents may lead to their potential application as active packaging materials to increase food safety. © 2016 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2016 , 133 , 43311. |
| abstract_unstemmed |
Films of quinoa flour ( Chenopodium quinoa , W) incorporated with oregano ( Origanum vulgare L.) and thyme ( Thymus vulgaris L.) essential oils (EOs) at 0.5%, 1%, and 2% p/p were prepared to examine their physical and mechanical properties and antimicrobial activity against Escherichia coli and Staphylococcus aureus . The type of EO was not significant for the physical and barrier parameters of the films. The increase in the EOs concentration led to an increase in the elongation at break, but decrease in the tensile strength, Young's modulus, solubility and water vapor permeability. Films containing 1% and 2% EOs exhibited an inhibitory effect on the growth of S. aureus and E. coli . However, S. aureus was more sensitive to both EOs and the oregano was more efficient in the inactivation to both microorganisms. The incorporation of EOs as natural antibacterial agents may lead to their potential application as active packaging materials to increase food safety. © 2016 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2016 , 133 , 43311. |
| collection_details |
GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_70 |
| container_issue |
16 |
| title_short |
Physical and antimicrobial properties of quinoa flour‐based films incorporated with essential oil |
| url |
http://dx.doi.org/10.1002/app.43311 http://onlinelibrary.wiley.com/doi/10.1002/app.43311/abstract http://search.proquest.com/docview/1759871234 |
| remote_bool |
false |
| author2 |
Flôres, Simone Hickmann de Oliveira Rios, Alessandro Pagno, Carlos Henrique Klug, Tâmmila Venzke |
| author2Str |
Flôres, Simone Hickmann de Oliveira Rios, Alessandro Pagno, Carlos Henrique Klug, Tâmmila Venzke |
| ppnlink |
129595799 |
| mediatype_str_mv |
n |
| isOA_txt |
false |
| hochschulschrift_bool |
false |
| author2_role |
oth oth oth oth |
| doi_str |
10.1002/app.43311 |
| up_date |
2024-07-03T17:43:25.569Z |
| _version_ |
1803580715115216896 |
| fullrecord_marcxml |
<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a2200265 4500</leader><controlfield tag="001">OLC1970992956</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230514052653.0</controlfield><controlfield tag="007">tu</controlfield><controlfield tag="008">160212s2016 xx ||||| 00| ||eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1002/app.43311</subfield><subfield code="2">doi</subfield></datafield><datafield tag="028" ind1="5" ind2="2"><subfield code="a">PQ20160212</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)OLC1970992956</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)GBVOLC1970992956</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(PRQ)c1551-5a900b435089c760ef4d4b01d33c93d3ce481cb717a719b63059aff18bdd16723</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(KEY)0117731120160000133001600000physicalandantimicrobialpropertiesofquinoaflourbas</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">540</subfield><subfield code="q">DNB</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">35.80</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">51.70</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Costa, Tania Maria Haas</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Physical and antimicrobial properties of quinoa flour‐based films incorporated with essential oil</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2016</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">ohne Hilfsmittel zu benutzen</subfield><subfield code="b">n</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Band</subfield><subfield code="b">nc</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Films of quinoa flour ( Chenopodium quinoa , W) incorporated with oregano ( Origanum vulgare L.) and thyme ( Thymus vulgaris L.) essential oils (EOs) at 0.5%, 1%, and 2% p/p were prepared to examine their physical and mechanical properties and antimicrobial activity against Escherichia coli and Staphylococcus aureus . The type of EO was not significant for the physical and barrier parameters of the films. The increase in the EOs concentration led to an increase in the elongation at break, but decrease in the tensile strength, Young's modulus, solubility and water vapor permeability. Films containing 1% and 2% EOs exhibited an inhibitory effect on the growth of S. aureus and E. coli . However, S. aureus was more sensitive to both EOs and the oregano was more efficient in the inactivation to both microorganisms. The incorporation of EOs as natural antibacterial agents may lead to their potential application as active packaging materials to increase food safety. © 2016 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2016 , 133 , 43311.</subfield></datafield><datafield tag="540" ind1=" " ind2=" "><subfield code="a">Nutzungsrecht: © 2016 Wiley Periodicals, Inc.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">packaging</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">films</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">biodegradable</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Flôres, Simone Hickmann</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">de Oliveira Rios, Alessandro</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Pagno, Carlos Henrique</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Klug, Tâmmila Venzke</subfield><subfield code="4">oth</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="t">Journal of applied polymer science</subfield><subfield code="d">Hoboken, NJ [u.a.] : Wiley InterScience, 1959</subfield><subfield code="g">133(2016), 16</subfield><subfield code="w">(DE-627)129595799</subfield><subfield code="w">(DE-600)240694-9</subfield><subfield code="w">(DE-576)015088812</subfield><subfield code="x">0021-8995</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:133</subfield><subfield code="g">year:2016</subfield><subfield code="g">number:16</subfield></datafield><datafield tag="856" ind1="4" ind2="1"><subfield code="u">http://dx.doi.org/10.1002/app.43311</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="u">http://onlinelibrary.wiley.com/doi/10.1002/app.43311/abstract</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="u">http://search.proquest.com/docview/1759871234</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_OLC</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-TEC</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-CHE</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-PHA</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-DE-84</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_70</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">35.80</subfield><subfield code="q">AVZ</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">51.70</subfield><subfield code="q">AVZ</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">133</subfield><subfield code="j">2016</subfield><subfield code="e">16</subfield></datafield></record></collection>
|
| score |
7.4027634 |