Influence of cassava starch and carnauba wax on physical properties of cashew tree gum-based films

Food Hydrocolloids

Volumn 38, Issue , 2014, Pages 147-151

  Rodrigues, Delane C ^a   Caceres, Carlos Alberto ^b   Ribeiro, Hálisson L ^a   de Abreu, Rosa F A ^c   Cunha, Arcelina P ^a   Azeredo, Henriette M C ^d  

^a FEDERAL UNIVERSITY OF CEARÁ   (Brazil)

^b University of International Integration of Afro Brazilian Lusofonia   (Brazil)

^c UNIVERSITY OF FORTALEZA   (Brazil)

^d EMBRAPA CERRADOS   (Brazil)

Author keywords

Biopolymers; Edible films; Emulsion films; Food packaging; Polysaccharides

Indexed keywords

EMULSIFICATION; GLASS TRANSITION; PACKAGING MATERIALS; PHYSICAL PROPERTIES; PLANTS (BOTANY); STARCH;

CARNAUBA WAX; CASSAVA STARCH; CAST FILM; DIFFERENT PROPORTIONS; EDIBLE FILMS; EMULSION FILM; FOOD PACKAGING; MIXTURE COMPONENTS; MIXTURE DESIGN; WATER VAPOR PERMEABILITY;

BIOPOLYMERS;

EID: 84890961016     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2013.12.010     Document Type: Article

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