Effect of temperature and relative humidity on the water vapour permeability and mechanical properties of cassava starch and soy protein concentrate based edible films

Journal of Food Science and Technology

Volumn 52, Issue 4, 2015, Pages 2380-2386

  Chinma, C E ^a   Ariahu, C C ^b   Alakali, J S ^b  

^a FEDERAL UNIVERSITY OF TECHNOLOGY   (Nigeria)

^b UNIVERSITY OF AGRICULTURE   (Nigeria)

Author keywords

Activation energy; Cassava starch soy protein films; Mechanical properties; Water vapour permeability

Indexed keywords

ACTIVATION ENERGY; CHEMICAL ACTIVATION; CHLORINE COMPOUNDS; MECHANICAL PROPERTIES; PLANTS (BOTANY); POLYPROPYLENES; POLYVINYLIDENE CHLORIDES; PROTEINS; STARCH; TEMPERATURE; TEMPERATURE DISTRIBUTION; TENSILE STRENGTH; WATER VAPOR;

ACTIVATION ENERGIES (EA); ARRHENIUS RELATIONSHIP; SOY PROTEIN; SOY PROTEIN CONCENTRATES; TEMPERATURE AND RELATIVE HUMIDITY; TEMPERATURE DEPENDENCE; WATER VAPOUR PERMEABILITIES (WVP); WATER VAPOUR PERMEABILITY;

MECHANICAL PERMEABILITY;

EID: 84925839569     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-013-1227-0     Document Type: Article

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