Physical properties of cassava starch-carnauba wax emulsion films as affected by component proportions

International Journal of Food Science and Technology

Volumn 49, Issue 9, 2014, Pages 2045-2051

  Santos, Talita M ^a   Pinto, Alaídes M B ^a   de Oliveira, Ana Vitória ^a   Ribeiro, Hálisson L ^a   Caceres, Carlos Alberto ^a   Ito, Edson N ^a   Azeredo, Henriette M C ^a  

^a EMBRAPA AGROINDÚSTRIA TROPICAL   (Brazil)

Author keywords

Biopolymers; Edible films; Food packaging; Lipids; Polysaccharides

Indexed keywords

BIOPOLYMERS; EMULSIFICATION; LIPIDS; PLANTS (BOTANY); POLYSACCHARIDES; SOLUBILITY; TENSILE STRENGTH; WAXES;

CARNAUBA WAX; COMPONENT PROPORTION; EDIBLE FILMS; FOOD PACKAGING; WATER SOLUBILITIES; WATER VAPOUR PERMEABILITIES (WVP); WAX EMULSION;

STARCH;

MANIHOT ESCULENTA;

EID: 84906317309     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12499     Document Type: Article

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