Effect of carp (Cyprinus carpio) oil incorporation on water vapour permeability, mechanical properties and transparency of chitosan films

International Journal of Food Science and Technology

Volumn 48, Issue 6, 2013, Pages 1309-1317

  Souza, Vanderlei C ^a   Monte, Micheli L ^a   Pinto, Luiz A A ^a  

^a FEDERAL UNIVERSITY OF RIO GRANDE   (Brazil)

Author keywords

Carp oil; Chitosan; Emulsionated; Films; Permeability

Indexed keywords

AGITATION RATES; CARP OIL; CYPRINUS CARPIO; DIFFUSION OF WATER; EMULSIONATED; HOMOGENISATION; OPTIMUM CONDITIONS; STRENGTH AND ELONGATIONS;

FILMS; MECHANICAL PERMEABILITY; MECHANICAL PROPERTIES; TENSILE STRENGTH; TRANSPARENCY; VAPORS;

CHITOSAN;

CYPRINIDAE; CYPRINUS CARPIO; DECAPODA (CRUSTACEA);

EID: 84877590601     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12093     Document Type: Article

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