Cross-linked potato starch-based blend films using ascorbic acid as a plasticizer

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 8, 2014, Pages 1755-1764

  Yoon, Soon Do ^a  

^a Chonnam National University   (South Korea)

Author keywords

ascorbic acid; biodegradability; heat curing; mechanical properties; potato starch PVA blend films

Indexed keywords

ADSORPTION ISOTHERMS; ATOMIC FORCE MICROSCOPY; BIODEGRADABILITY; BIODEGRADABLE POLYMERS; BIODEGRADATION; CURING; GAS ADSORPTION; MECHANICAL PROPERTIES; OPTICAL PROPERTIES; ORGANIC ACIDS; PLASTICIZERS; REINFORCED PLASTICS; SOLVENTS; STARCH; SUGAR SUBSTITUTES; SURFACE TOPOGRAPHY; TOPOGRAPHY; WATER ABSORPTION; WATER VAPOR;

BIODEGRADABILITY TESTS; BLEND FILMS; DEGREE OF SWELLING; ELONGATION AT BREAK; NITROGEN ADSORPTION AND DESORPTIONS; POTATO STARCHES; WATER BARRIER PROPERTIES; WATER-VAPOR ABSORPTION;

ASCORBIC ACID;

SOLANUM TUBEROSUM;

ASCORBIC ACID; CROSS LINKING REAGENT; PLANT EXTRACT; PLASTICIZER; POLYMER; POLYOL; STARCH;

ARTICLE; CHEMISTRY; EQUIPMENT; FOOD PACKAGING; HEAT; POTATO; TENSILE STRENGTH;

ASCORBIC ACID; CROSS-LINKING REAGENTS; FOOD PACKAGING; HOT TEMPERATURE; PLANT EXTRACTS; PLASTICIZERS; POLYMERS; SOLANUM TUBEROSUM; STARCH; TENSILE STRENGTH;

EID: 84894697810     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf4024855     Document Type: Article

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