Functional properties of gelatin-based films containing Yucca schidigera extract produced via casting, extrusion and blown extrusion processes: A preliminary study

Journal of Food Engineering

Volumn 113, Issue 1, 2012, Pages 33-40

  Andreuccetti, Caroline ^a   Carvalho, Rosemary A ^b   Galicia García, Tomás ^c   Martinez Bustos, Fernando ^c   González Nuñez, Rubén ^d   Grosso, Carlos R F ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b UNIVERSITY OF SÃO PAULO   (Brazil)

^c DEPARTAMENTO DE FÍSICA   (Mexico)

^d UNIVERSITY OF GUADALAJARA   (Mexico)

Author keywords

Biodegradable films; Extrusion; Gelatin; Surfactant; Thermoplastic process; Yucca schidigera

Indexed keywords

BIODEGRADABLE FILM; EXTRUSION CONDITIONS; EXTRUSION PROCESS; FUNCTIONAL PROPERTIES; G PROTEIN; GELATIN; GELATIN FILM; HOMOGENEOUS STRUCTURE; HYDROPHOBIC COMPOUNDS; INFRARED SPECTRUM; LOW CONCENTRATIONS; STRONG INTERACTION; THERMOPLASTIC PROCESSING; WATER VAPOR PERMEABILITY; YUCCA SCHIDIGERA;

ELONGATION; GLYCEROL; INFRARED SPECTROSCOPY; MECHANICAL PROPERTIES; MOISTURE DETERMINATION; REINFORCED PLASTICS; SOLUBILITY; SURFACE ACTIVE AGENTS; VAPORS;

EXTRUSION;

YUCCA SCHIDIGERA;

EID: 84863321925     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.05.031     Document Type: Article

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