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Volume 12
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Correction to Foods 2022, 11(15), 2336.
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Correction

Correction: Freitas et al. Bacterial Cellulose/Tomato Puree Edible Films as Moisture Barrier Structures in Multicomponent Foods. Foods 2022, 11, 2336

by
John A. M. Freitas
1,
Giovana M. N. Mendonça
2,
Leticia B. Santos
2,
Jovan D. Alonso
3,
Juliana F. Mendes
4,
Hernane S. Barud
5 and
Henriette M. C. Azeredo
4,*
1
Graduate Program in Biotechnology, Federal University of São Carlos (UFSCar), São Carlos 13565-905, Brazil
2
Graduate Program in Food, Nutrition and Food Engineering, UNESP—São Paulo State University, Araraquara 14800-903, Brazil
3
Institute of Chemistry of Araraquara, UNESP—São Paulo State University, São Paulo 01049-010, Brazil
4
Embrapa Instrumentation, São Carlos 13560-970, Brazil
5
Biopolymers and Biomaterials Group, University of Araraquara (UNIARA), Araraquara 14801-340, Brazil
*
Author to whom correspondence should be addressed.
Foods 2023, 12(6), 1232; https://doi.org/10.3390/foods12061232
Submission received: 24 February 2023 / Accepted: 7 March 2023 / Published: 14 March 2023
(This article belongs to the Topic Advances on the Extraction, Functionalities and Applications of Polysaccharides)
Versions Notes

Error in Table

In the original publication [1], there was a mistake in Table 2 as published. The numbers of NG and NFG rows were swapped in the last two columns. The corrected Table 2 appears below.
The authors state that the scientific conclusions are unaffected. This correction was approved by the Academic Editor. The original publication has also been updadated.

Reference

  1. Freitas, J.A.M.; Mendonça, G.M.N.; Santos, L.B.; Alonso, J.D.; Mendes, J.F.; Barud, H.S.; Azeredo, H.M.C. Bacterial Cellulose/Tomato Puree Edible Films as Moisture Barrier Structures in Multicomponent Foods. Foods 2022, 11, 2236. [Google Scholar] [CrossRef]
Table
Table 2. Results from sensory evaluation of nachos covered with guacamole (NG) or with film (film #3, produced by continuous casting) and guacamole (NFG).
Table 2. Results from sensory evaluation of nachos covered with guacamole (NG) or with film (film #3, produced by continuous casting) and guacamole (NFG).
SamplesAcceptance *Number of Favorable Responses on Paired Preference TestNumber of Responses as “Crispier” ‡
NG7.70 ± 1.362326
NFG8.03 ± 1.275752
* Acceptance values on a 9-point structured scale (from 1—“extremely disliked” to 9—“extremely liked”); values presented as means ± standard deviations. ‡ Two panelists answered that they did not notice differences in crispiness between the samples. Bold values for the paired preference and crispiness comparison represent significant preference/difference (values higher than 50, presented as the lowest required value for a significant preference in a sensory panel with 80 panelists, according to Lawless and Heymann) [23].
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MDPI and ACS Style

Freitas, J.A.M.; Mendonça, G.M.N.; Santos, L.B.; Alonso, J.D.; Mendes, J.F.; Barud, H.S.; Azeredo, H.M.C. Correction: Freitas et al. Bacterial Cellulose/Tomato Puree Edible Films as Moisture Barrier Structures in Multicomponent Foods. Foods 2022, 11, 2336. Foods 2023, 12, 1232. https://doi.org/10.3390/foods12061232

AMA Style

Freitas JAM, Mendonça GMN, Santos LB, Alonso JD, Mendes JF, Barud HS, Azeredo HMC. Correction: Freitas et al. Bacterial Cellulose/Tomato Puree Edible Films as Moisture Barrier Structures in Multicomponent Foods. Foods 2022, 11, 2336. Foods. 2023; 12(6):1232. https://doi.org/10.3390/foods12061232

Chicago/Turabian Style

Freitas, John A. M., Giovana M. N. Mendonça, Leticia B. Santos, Jovan D. Alonso, Juliana F. Mendes, Hernane S. Barud, and Henriette M. C. Azeredo. 2023. "Correction: Freitas et al. Bacterial Cellulose/Tomato Puree Edible Films as Moisture Barrier Structures in Multicomponent Foods. Foods 2022, 11, 2336" Foods 12, no. 6: 1232. https://doi.org/10.3390/foods12061232

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