Mechanical properties and water vapour permeability of hydrolysed collagen-cocoa butter edible films plasticised with sucrose

Food Hydrocolloids

Volumn 30, Issue 2, 2013, Pages 625-631

  Fadini, A L ^a   Rocha, F S ^b   Alvim, I D ^a   Sadahira, M S ^a   Queiroz, M B ^a   Alves, R M V ^a   Silva, L B ^a  

^a INSTITUTO DE TECNOLOGIA DE ALIMENTOS   (Brazil)

^b UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Brightness; Edible coating; Edible film; Mechanical properties; Permeability; Shellac

Indexed keywords

COLLAGEN; HYDROLYSIS; LUMINANCE; MECHANICAL PERMEABILITY; SUGAR (SUCROSE); TENSILE STRENGTH; WATER VAPOR;

BARRIER PROPERTIES; COCOA BUTTER; EDIBLE COATING; EDIBLE FILMS; FILM COMPOSITION; HYDROLYZED COLLAGENS; PERMEABILITY; SHELLAC; WATER VAPOR PERMEABILITY; WATER-BASED COATING;

COATINGS;

THEOBROMA; THEOBROMA CACAO;

EID: 84866153999     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.08.011     Document Type: Article

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