Garlic powder and wheat bran as fillers: Their effect on the physicochemical properties of edible biocomposites

Materials Science and Engineering C

Volumn 30, Issue 6, 2010, Pages 853-859

  Fama, Lucia ^a   Bittante, Ana Mônica B Q ^b   Sobral, Paulo J A ^b   Goyanes, Silvia ^a   Gerschenson, Lia N ^a  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

^b UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Biocomposites; Fillers; Garlic powder; Starch; Wheat bran

Indexed keywords

ANTI-MICROBIAL AGENT; AQUEOUS SYSTEM; BIOCOMPOSITES; CASSAVA STARCH; FRACTURED SURFACES; GARLIC POWDER; GELATINIZATION TEMPERATURE; HIGHER TEMPERATURES; HYDROXYL GROUPS; IR DATA; MATRIX; MECHANICAL PERFORMANCE; MECHANICAL TESTS; PHYSICOCHEMICAL PROPERTY; POTASSIUM SORBATES; RELAXATION PEAK; ROOM TEMPERATURE; SEM; STORAGE MODULI; WHEAT BRAN;

DIFFERENTIAL SCANNING CALORIMETRY; FILLERS; GELATION; GLYCEROL; HARDENING; INFRARED SPECTROSCOPY; PLASTICIZERS; POTASSIUM; SCANNING ELECTRON MICROSCOPY; STARCH; TANNING; TEMPERATURE MEASURING INSTRUMENTS; THERMOGRAPHY (TEMPERATURE MEASUREMENT);

COMPOSITE FILMS;

EID: 77955329501     PISSN: 09284931     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.msec.2010.03.022     Document Type: Article

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