Enzymatic hydrolysis of bacterial cellulose for the production of nanocrystals for the food packaging industry

HIGHLIGHTS

• who: Cesare Rovera and collaborators from the DeFENS, Department of Food, Environmental and Nutritional Sciences, University of Milan, via Celoria, via Celoria, Milan, Italy have published the research: Enzymatic Hydrolysis of Bacterial Cellulose for the Production of Nanocrystals for the Food Packaging Industry, in the Journal: (JOURNAL)
• what: Enzymatic hydrolysis is an alternative approach to most common routes (chemical and/or physical routes) toward the reduction in size of bacterial cellulose, featuring unique performance in terms of environmental impacts and process conditions.
• how: The authors used for the first time BCNCs for the . . .
  

   

  

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