Active biodegradable films produced with blends of rice flour and poly(butylene adipate co-terephthalate): Effect of potassium sorbate on film characteristics

Materials Science and Engineering C

Volumn 33, Issue 6, 2013, Pages 3153-3159

  Sousa, G M ^a   Soares Junior M S ^a   Yamashita, F ^b  

^a FEDERAL UNIVERSITY OF GOIÁS   (Brazil)

^b STATE UNIVERSITY OF LONDRINA   (Brazil)

Author keywords

Active packaging; Extrusion; Fresh food pasta; Oryza sativa L.; PBAT; Preservative

Indexed keywords

ACTIVE PACKAGING; FRESH FOOD; ORYZA SATIVA L; PBAT; PRESERVATIVE;

BUILDING MATERIALS; EXTRUSION; GLYCEROL; MECHANICAL PROPERTIES; PACKAGING; PACKAGING MATERIALS; PLASTICIZERS; POTASSIUM SORBATE; VAPORS;

FOOD PRESERVATION;

GLYCEROL; PLASTICIZER; POLY(BUTYLENE ADIPATE CO BUTYLENE TEREPHTHALATE); POLY(BUTYLENE ADIPATE-CO-BUTYLENE TEREPHTHALATE); POLYESTER; SORBIC ACID; WATER;

ARTICLE; BIOREMEDIATION; CHEMISTRY; FLOUR; FOOD PACKAGING; PERMEABILITY; RICE; TENSILE STRENGTH; YOUNG MODULUS;

BIODEGRADATION, ENVIRONMENTAL; ELASTIC MODULUS; FLOUR; FOOD PACKAGING; GLYCEROL; ORYZA SATIVA; PERMEABILITY; PLASTICIZERS; POLYESTERS; SORBIC ACID; TENSILE STRENGTH; WATER;

EID: 84878256303     PISSN: 09284931     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.msec.2013.03.042     Document Type: Article

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