Influence of beet flour on the relationship surface-properties of edible and intelligent films made from native and modified plantain flour

Food Hydrocolloids

Volumn 54, Issue , 2016, Pages 234-244

  Gutiérrez, Tomy J ^a,b   Suniaga, Jusneydy ^b   Monsalve, Antonio ^c   García, Nancy L ^d,e  

^a UNIVERSIDAD CENTRAL DE VENEZUELA   (Venezuela)

^b FACULTAD DE CIENCIAS   (Venezuela)

^c INSTITUTO VENEZOLANO DE INVESTIGACIONES CIENTÍFICAS   (Venezuela)

^d UNIVERSIDAD DE BUENOS AIRES   (Argentina)

^e Ciudad Universitaria   (Argentina)

Author keywords

Chemical modification; Edible films; Plantain flour; Structure; Surface

Indexed keywords

ALKALINITY; ATOMIC FORCE MICROSCOPY; DIFFERENTIAL SCANNING CALORIMETRY; FOURIER TRANSFORM INFRARED SPECTROSCOPY; SCANNING ELECTRON MICROSCOPY; SODIUM COMPOUNDS; STARCH; SURFACE PROPERTIES; THERMOGRAVIMETRIC ANALYSIS; X RAY DIFFRACTION;

ACIDIC SOLUTIONS; ALKALINE SOLUTIONS; ATOMIC-FORCE-MICROSCOPY; ATTENUATED TOTAL REFLECTANCE FOURIER TRANSFORM INFRARED SPECTROSCOPY; COLOR PARAMETER; EDIBLE FILMS; MICROSCOPY ATOMIC FORCE; PLANTAIN FLOUR; PROPERTY; X RAY DIFFRACTION PATTERNS;

CHEMICAL MODIFICATION;

EID: 84945975302     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.10.012     Document Type: Article

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