Chitosan-zinc oxide composite for active food packaging Applications
Chitosan-zinc oxide (C-ZnO) films were prepared by a simple one pot procedure. In order to investigate the property of C-ZnO films, two composite films were prepared by varying the loading of ZnO and compared with pure chitosan film (C). The films were character-ized by various techniques such as FT...
| Main Authors: | Abdul Razak, S.R., Basri, Hatijah |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Science Publishing Corporation
2018
|
| Subjects: | |
| Online Access: | http://eprints.uthm.edu.my/3675/ http://eprints.uthm.edu.my/3675/1/AJ%202018%20%28716%29%20Chitosan-zinc%20oxide%20composite%20for%20active%20food%20packaging.pdf |
Similar Items
Snack food packaging features and consumer repeat purchase intent
by: Ng, Kim-Soon, et al.
Published: (2018)
by: Ng, Kim-Soon, et al.
Published: (2018)
Packaging designs and recurring purchase intention of baby milk powder
by: Ng, Kim-Soon, et al.
Published: (2018)
by: Ng, Kim-Soon, et al.
Published: (2018)
Better for us to be food sufficient
by: Abd Razak, Dzulkifli
Published: (2008)
by: Abd Razak, Dzulkifli
Published: (2008)
IMK 301E - FOOD INGREDIENTS SEPT 03.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2003)
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2003)
The antecedent factor of tourists' intention to consume traditional food
by: Komariah, Kokom, et al.
Published: (2020)
by: Komariah, Kokom, et al.
Published: (2020)
IMK 204E - FOOD PRODUCT DEVELOPMENT APRIL-MEI 06.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2006)
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2006)
KIE 356E - FOOD AND PALM OIL CHEMISTRY MARCH 05.
by: PPSK, Pusat Pengajian Sains Kimia
Published: (2005)
by: PPSK, Pusat Pengajian Sains Kimia
Published: (2005)
IMK 103E - INTRODUCTION TO FOOD SCIENCE AND TECHNOLOGY NOV.05.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2005)
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2005)
KIE 356E - FOOD AND PALM OIL CHEMISTRY FEB.-MARCH 04.
by: PPSK, Pusat Pengajian Sains Kimia
Published: (2004)
by: PPSK, Pusat Pengajian Sains Kimia
Published: (2004)
IMK 103E - INTRODUCTION TO FOOD SCIENCE AND TECHNOLOGY MAY 05 - BI.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2005)
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2005)
IMK 103E - INTRODUCTION TO FOOD SCIENCE AND TECHNOLOGY OCT 04 - BI.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2004)
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2004)
Methane Production from the Digestion of Thermally Treated Food Waste at 80°C
by: Fadzil, Farizah, et al.
Published: (2020)
by: Fadzil, Farizah, et al.
Published: (2020)
Quality improvement of manuka honey through the application of high pressure processing
by: Mohd Fauzi, Noor Akhmazillah
Published: (2014)
by: Mohd Fauzi, Noor Akhmazillah
Published: (2014)
Evaluation Of Maillard Reaction-Based Time-Temperature Integrator For The Assessment Of Thermal Impact On Quality Changes Of Thermally Processed Foods
[TP372.55.M35 F686 2007 f rb].
by: Foo, Wan Teck
Published: (2007)
by: Foo, Wan Teck
Published: (2007)
Polylactic acid bio-composite for food packaging
by: Kaiser, Mohammad Rejaul, et al.
Published: (2011)
by: Kaiser, Mohammad Rejaul, et al.
Published: (2011)
Packaging food in Halal environment
by: Jaswir, Irwandi
Published: (2011)
by: Jaswir, Irwandi
Published: (2011)
IMK 208 - PENGAWETAN DAN PEMPROSESAN MAKANAN I APRIL-MEI 06.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2006)
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2006)
IMG 208 - BIOTEKNOLOGI MAKANAN APRIL-MEI 06.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2006)
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2006)
IMK 209 - SIFAT-SIFAT FIZIKAL MAKANAN JUN 08.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2008)
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2008)
IMK 307 - KESELAMATAN MAKANAN APRIL 08.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2008)
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2008)
Physicochemical And Functional Properties Of Enzyme Modified Tapioca Starches [TP415. H772 2007 f rb].
by: Hong, Lee Fen
Published: (2007)
by: Hong, Lee Fen
Published: (2007)
The Effects Of Heat-Moisture Treatment On The Physicochemical Properties Of Sago (Metroxylon Sagu) Starch
[TP416.S3 P743 2006 f rb].
by: Poe, Yi Shin
Published: (2006)
by: Poe, Yi Shin
Published: (2006)
IMG 312-3 - TEKNOLOGI FERMENTASI APRIL 1994.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (1994)
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (1994)
IMG 312-3 - TEKNOLOGI FERMENTASI APRIL 1995.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (1995)
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (1995)
IMG 414-3 - PRINSIP PENGAWETAN MAKANAN II SEPT-OKT 1997.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (1997)
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (1997)
IMG 301-4 - PEMPROSESAN MAKANAN I SEPT 01.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2001)
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2001)
IMG 301-4 - PEMPROSESAN MAKANAN I SEPT 1999.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (1999)
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (1999)
IMG 303-3 - PENILAIAN DAN KAWALAN MUTU MAKANAN SEPT 01.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2001)
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2001)
IMG 303-3 - PENILAIAN DAN KAWALAN MUTU MAKANAN SEPT 1999.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (1999)
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (1999)
IMG 305 - PEMBUNGKUSAN MAKANAN SEPT-OKT 03.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2003)
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2003)
IMG 306 - PENILAIAN DAN JAMINAN MUTU MAKANAN FEB-MAC 04.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2004)
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2004)
IMK 210 - PENGAWETAN DAN PEMPROSESAN MAKANAN APRIL-MEI 06.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2006)
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2006)
IEK 103-3 - OPERASI UNIT I APRIL 02.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2002)
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2002)
IEK 103-3 - UNIT OPERATIONS I FEB-MAC 04.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2004)
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2004)
IEK 103 - OPERASI UNIT I FEB-MAC 04.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2004)
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2004)
IEK 204-3 - OPERASI UNIT II APRIL 02.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2002)
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2002)
IEK 204-3 - OPERASI UNIT II SEPT 01.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2001)
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2001)
IEK 204 - OPERASI UNIT II SEPT-OKT 03.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2003)
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2003)
Physico-Chemical Properties Of Starch In Sago Palm (Metroxylon Sagu) At Different Growth Stages [TP416.S3 T559 2004 f rb] [Microfiche 7985].
by: Tie, Adrina Pei Lang
Published: (2004)
by: Tie, Adrina Pei Lang
Published: (2004)
IMG 204 - ANALISIS PERALATAN MAKANAN MEI 05.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2005)
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2005)
Similar Items
-
Snack food packaging features and consumer repeat purchase intent
by: Ng, Kim-Soon, et al.
Published: (2018) -
Packaging designs and recurring purchase intention of baby milk powder
by: Ng, Kim-Soon, et al.
Published: (2018) -
Better for us to be food sufficient
by: Abd Razak, Dzulkifli
Published: (2008) -
IMK 301E - FOOD INGREDIENTS SEPT 03.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2003) -
The antecedent factor of tourists' intention to consume traditional food
by: Komariah, Kokom, et al.
Published: (2020)