Polyphenol-rich extract from murta leaves on rheological properties of film-forming solutions based on different hydrocolloid blends

Journal of Food Engineering

Volumn 140, Issue , 2014, Pages 28-38

  Silva Weiss, A ^a,b   Bifani, V ^a   Ihl, M ^a   Sobral, P J A ^c   Gomez Guillen M C ^d  

^a UNIVERSIDAD DE LA FRONTERA   (Chile)

^b UNIVERSIDAD DE SANTIAGO DE CHILE   (Chile)

^c UNIVERSITY OF SÃO PAULO   (Brazil)

^d INSTITUTE OF FOOD SCIENCE   (Spain)

Author keywords

Edible coatings; Hydrocolloid blends; Oscillatory shear; Polyphenols; Rheology properties; Steady shear

Indexed keywords

CHITOSAN; RHEOLOGY;

EDIBLE COATING; OSCILLATORY SHEAR; POLYPHENOLS; RHEOLOGY PROPERTY; STEADY SHEAR;

COLLOIDS;

EID: 84901652322     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2014.04.010     Document Type: Article

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