N
Nilda de Fátima Ferreira Soares
Researcher at Universidade Federal de Viçosa
Publications - 150
Citations - 5964
Nilda de Fátima Ferreira Soares is an academic researcher from Universidade Federal de Viçosa. The author has contributed to research in topics: Active packaging & Chemistry. The author has an hindex of 35, co-authored 135 publications receiving 4665 citations.
Papers
More filters
Journal ArticleDOI
Zinc Oxide Nanoparticles: Synthesis, Antimicrobial Activity and Food Packaging Applications
Paula J.P. Espitia,Nilda de Fátima Ferreira Soares,Jane Sélia dos Reis Coimbra,Nélio José de Andrade,Renato Souza Cruz,Eber Antonio Alves Medeiros +5 more
TL;DR: The main synthesis methods of ZnO nanoparticles, principal characteristics and mechanisms of antimicrobial action as well as the effect of their incorporation in polymeric matrices are discussed in this paper.
Journal ArticleDOI
Edible films from pectin: Physical-mechanical and antimicrobial properties - A review
Paula J.P. Espitia,Wen-Xian Du,Roberto J. Avena-Bustillos,Nilda de Fátima Ferreira Soares,Tara H. McHugh +4 more
TL;DR: Pectin is one of the main components of the plant cell wall chemically constituted by poly α 1−4-galacturonic acids as mentioned in this paper and is used as gelling, stabilizing, or thickening agent in food products such as jams, yoghurt drinks, fruity milk drinks, and ice cream.
Journal ArticleDOI
Antimicrobial and physical-mechanical properties of pectin/papaya puree/cinnamaldehyde nanoemulsion edible composite films
Caio G. Otoni,Caio G. Otoni,Caio G. Otoni,Márcia R. de Moura,Márcia R. de Moura,Fauze A. Aouada,Geany Peruch Camilloto,Geany Peruch Camilloto,Renato Souza Cruz,Renato Souza Cruz,Marcos V. Lorevice,Nilda de Fátima Ferreira Soares,Luiz H. C. Mattoso,Luiz H. C. Mattoso +13 more
TL;DR: In this paper, the effect of papaya puree and cinnamaldehyde droplet diameter in the antimicrobial and physical-mechanical properties of high or low methylester pectin films was investigated.
Journal ArticleDOI
Microbiological evaluation of an edible antimicrobial coating on minimally processed carrots
TL;DR: In this paper, an edible antimicrobial coating based on a starch-chitosan matrix was developed to evaluate its effect on minimally processed carrot by means of microbiological analyses.
Journal ArticleDOI
Edible Films from Methylcellulose and Nanoemulsions of Clove Bud (Syzygium aromaticum) and Oregano (Origanum vulgare) Essential Oils as Shelf Life Extenders for Sliced Bread
Caio G. Otoni,Silvania F. O. Pontes,Eber Antonio Alves Medeiros,Nilda de Fátima Ferreira Soares +3 more
TL;DR: Both essential oils lessened the counts of yeasts and molds in sliced bread during 15 days, and droplet size reduction provided a further improvement in antimicrobial properties.