Optimization of physical properties of xanthan gum/tapioca starch edible matrices containing potassium sorbate and evaluation of its antimicrobial effectiveness

LWT

Volumn 53, Issue 1, 2013, Pages 290-296

  Arismendi, Constancia ^a   Chillo, Stefania ^b   Conte, Amalia ^b   Del Nobile, Matteo Alessandro ^b   Flores, Silvia ^a,c   Gerschenson, Lía N ^a,c  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

^b UNIVERSITY OF FOGGIA   (Italy)

^c Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

Author keywords

Edible antimicrobial matrices; Physical properties; Response surface methodology; Tapioca starch; Xanthan gum

Indexed keywords

FOOD PRESERVATION; MECHANICAL PERMEABILITY; MICROORGANISMS; PHYSICAL PROPERTIES; POTASSIUM; STARCH; XANTHAN GUM;

CONTROLLED RELEASE; EDIBLE ANTIMICROBIAL MATRIX; EDIBLE FILMS; MATRIX; OPTIMISATIONS; POTASSIUM SORBATES; RESPONSE-SURFACE METHODOLOGY; SOLUBILITY IN WATERS; TAPIOCA STARCH; YOUNG MODULUS;

SURFACE PROPERTIES;

MANIHOT ESCULENTA; ZYGOSACCHAROMYCES; ZYGOSACCHAROMYCES BAILII;

EID: 84876706971     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.01.022     Document Type: Article

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