Structural properties of films and rheology of film-forming solutions based on chitosan and chitosan-starch blend enriched with murta leaf extract

Food Hydrocolloids

Volumn 31, Issue 2, 2013, Pages 458-466

  Silva Weiss, A ^a   Bifani, V ^a   Ihl, M ^a   Sobral, P J A ^b   Gomez Guillen M C ^c  

^a UNIVERSIDAD DE LA FRONTERA   (Chile)

^b UNIVERSITY OF SÃO PAULO   (Brazil)

^c INSTITUTE OF FOOD SCIENCE   (Spain)

Author keywords

Edible films; Physical properties; Polyphenols; Rheology; Structure; Ugni molinae T.

Indexed keywords

BLENDING; ELASTICITY; HYDROGEN BONDS; POLYMER FILMS; SOL-GELS; STARCH; TENSILE STRENGTH;

AQUEOUS EXTRACTS; CORN STARCH; EDIBLE FILMS; FILM FORMING SOLUTION; LEAF EXTRACTS; POLYPHENOLS; SOLUTION TYPES; STARCH BLENDS; STARCH FILMS; UGNI MOLINAE T;

CHITOSAN;

MOURIRI DOMINGENSIS; UGNI MOLINAE; ZEA MAYS;

EID: 84872000305     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.11.028     Document Type: Article

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