Sucrose and inverted sugar as plasticizer. Effect on cassava starch-gelatin film mechanical properties, hydrophilicity and water activity

Food Chemistry

Volumn 103, Issue 2, 2007, Pages 255-262

  Veiga Santos, P ^a   Oliveira, L M ^b   Cereda, M P ^c   Scamparini, A R P ^d  

^a FEDERAL UNIVERSITY OF BAHIA   (Brazil)

^b INSTITUTO DE TECNOLOGIA DE ALIMENTOS   (Brazil)

^c CeTeAgro UCDB   (Brazil)

^d UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Additives; Bio based films; Characterization; Plasticizer

Indexed keywords

GELATIN; PLASTICIZER; PROPYLENE GLYCOL; SODIUM DIHYDROGEN PHOSPHATE; SOYBEAN OIL; STARCH; SUCROSE; SUGAR;

ACIDITY; ARTICLE; BIODEGRADATION; CASSAVA; CONTACT ANGLE; FACTORIAL DESIGN; HYDROPHILICITY; MOISTURE; PH; TENSILE STRENGTH; WATER ABSORPTION;

GLYCINE MAX; MANIHOT ESCULENTA;

EID: 33846937261     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.07.048     Document Type: Article

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