Antioxidant properties of bioactive food packaging with nanodiamonds

• Autorzy: Mitura K.
• Konferencja: 26th Biomaterials in Medicine and Veterinary Medicine : 12--15 October 2017, Rytro, Poland : annual conference
• Języki publikacji: EN

Słowa kluczowe

EN

nanodiamonds; food; antioxidant properties

• Wydawca: Polish Society for Biomaterials in Cracow
• Czasopismo: Engineering of Biomaterials
• Rocznik: 2017
• Tom: Vol. 20, no. 143 spec. iss.
• Strony: 85
• Opis fizyczny: Bibliogr. 2 poz.

Twórcy

autor

Mitura K.

• Department of Biomedical Engineering, Faculty of Technology and Education, Koszalin University of Technology, Poland

Bibliografia

• [1] Mitura, K., Zarzycki, P., Biocompatibility and toxicity of allotropic forms of carbon in food packaging, 2017, in: A.M. Grumezescu (Eds.), Food Materials Science, Volume 19, ELSEVIER, in press.
• [2] Subramanian, R., Nandini, K.E., Sheila, P.M., Gopalakrishna, A.G., Raghavarao, K.S.M.S., Nakajima, M., Kimura, T. & Maekawa, T. (2000) Membrane processing of used frying oils. J. Am. Oil Chem. Soc., 77, 323-328.