Synergistic effects between κ-carrageenan and locust bean gum on physicochemical properties of edible films made thereof

Food Hydrocolloids

Volumn 29, Issue 2, 2012, Pages 280-289

  Martins, Joana T ^a   Cerqueira, Miguel A ^a   Bourbon, Ana I ^a   Pinheiro, Ana C ^a   Souza, Bartolomeu W S ^a,b   Vicente, António A ^a  

^a UNIVERSITY OF MINHO   (Portugal)

^b FEDERAL UNIVERSITY OF CEARÁ   (Brazil)

Author keywords

Biopolymers; Edible films; Food packaging; Galactomannan; Synergistic interactions

Indexed keywords

DYNAMIC MECHANICAL ANALYSIS; FOURIER TRANSFORM INFRARED SPECTROSCOPY; HYDROGEN BONDS; TENSILE STRENGTH; THERMOGRAVIMETRIC ANALYSIS; X RAY DIFFRACTION;

BLEND FILMS; CARRAGEENANS; EDIBLE FILMS; FOOD PACKAGING; GALACTOMANNANS; LOCUST BEAN GUM; PHYSICOCHEMICAL PROPERTY; SYNERGISTIC EFFECT; SYNERGISTIC INTERACTION; WATER VAPOR PERMEABILITY;

BIOPOLYMERS;

EID: 84860568641     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.03.004     Document Type: Article

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