Characterization of new biodegradable edible film made from basil seed (Ocimum basilicum L.) gum

Carbohydrate Polymers

Volumn 102, Issue 1, 2014, Pages 199-206

  Khazaei, Naimeh ^a   Esmaiili, Mohsen ^a   Djomeh, Zahra Emam ^b   Ghasemlou, Mehran ^c   Jouki, Mohammad ^d  

^a URMIA UNIVERSITY   (Iran)

^b UNIVERSITY OF TEHRAN   (Iran)

^c Michigan State University   (United States)

^d FERDOWSI UNIVERSITY OF MASHHAD   (Iran)

Author keywords

Basil seed gum; Contact angle; Mechanical properties; Optical properties; Plasticizer

Indexed keywords

COLOR MEASUREMENTS; FILM-FORMING MATERIALS; FOOD APPLICATIONS; GLYCEROL CONCENTRATION; PLASTICIZING EFFECTS; SEED GUM; THERMAL AND MECHANICAL PROPERTIES; WATER VAPOR PERMEABILITY;

CONTACT ANGLE; MECHANICAL PROPERTIES; OPTICAL PROPERTIES; PLASTICIZERS; REINFORCED PLASTICS; TENSILE STRENGTH; WATER VAPOR;

GLYCEROL;

BIOMATERIAL; PLASTICIZER; WATER;

ARTICLE; BASIL; BASIL SEED GUM; CHEMISTRY; COLOR; CONTACT ANGLE; MATERIALS TESTING; MECHANICAL PROPERTIES; OPTICAL PROPERTIES; PERMEABILITY; PLANT SEED; PRENATAL DEVELOPMENT; SCANNING ELECTRON MICROSCOPY; SOLUBILITY;

BASIL SEED GUM; CONTACT ANGLE; MECHANICAL PROPERTIES; OPTICAL PROPERTIES; PLASTICIZER;

BIOCOMPATIBLE MATERIALS; COLOR; MATERIALS TESTING; MICROSCOPY, ELECTRON, SCANNING; OCIMUM BASILICUM; PERMEABILITY; PLASTICIZERS; SEEDS; SOLUBILITY; WATER;

EID: 84890479198     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2013.10.062     Document Type: Article

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