Palavra-chave: EDIBLE FILMS

NUTRIONAL ATTRIBUTES FOOD PACKAGING COLOR GLASS TRANSITION TEMPERATURE PLASTIC POLLUTION GLUTEN MECHANICAL PROPERTY SUSTAINABILITY ANTIFUNGAL ACTIVITY BIODEGRADABLE FAT ACID MECHANICAL PROPERTIES BIOPOLYMERS GELATIN MANIOC STARCH STRUCTURE PLASTICIZER PAPRIKA OLEORESIN OLEORESINS WATER VAPOR PERMEABILITY MINT ESSENTIAL OIL GLASS TRANSITION THERMAL PROPERTIES NANOSCIENCE EMULSION