Functional characterization of poly(N-isopropylacrylamide) nanohydrogels for the controlled release of food preservatives
In most active packaging systems for food applications, the preservative release is uncontrolled and frequently ineffective due to excessive or insufficient preservative concentration in the food matrix at a particular time. This work was aimed to evaluate the usefulness of pH- and temperature-sensi...
| Autor principal: | |
|---|---|
| Outros Autores: | , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2014
|
| Assuntos: | |
| Texto completo: | http://hdl.handle.net/1822/31796 |
| País: | Portugal |
| Oai: | oai:repositorium.sdum.uminho.pt:1822/31796 |