Biodegradable foams based on cassava starch, sunflower proteins and cellulose fibers obtained by a baking process

Journal of Food Engineering

Volumn 85, Issue 3, 2008, Pages 435-443

  Salgado, Pablo R ^a   Schmidt, Vivian C ^b   Molina Ortiz, Sara E ^a   Mauri, Adriana N ^a   Laurindo, João B ^b  

^a CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

^b FEDERAL UNIVERSITY OF SANTA CATARINA   (Brazil)

Author keywords

Baked foams; Biodegradable; Cassava starch; Cellulose fibers; Food packaging; Sunflower proteins

Indexed keywords

BIODEGRADABILITY; CELLULOSE; MOISTURE; PROTEINS; STARCH;

BAKED FOAMS; CASSAVA STARCH; FOAM BAKING PROCESS; FOOD PACKAGING; SUNFLOWER PROTEINS;

FOOD PROCESSING;

BAKING; BIODEGRADABILITY; CELLULOSE FIBERS; HELIANTHUS; MOISTURE CONTENT; PROTEINS; STARCH;

HELIANTHUS; MANIHOT ESCULENTA;

EID: 35548970674     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2007.08.005     Document Type: Article

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