Comparative study on properties of edible films based on pinhão (Araucaria angustifolia) starch and flour

Food Hydrocolloids

Volumn 60, Issue , 2016, Pages 279-287

  Daudt, R M ^a   Avena Bustillos, R J ^b   Williams, T ^b   Wood, D F ^b   Kulkamp Guerreiro I C ^a   Marczak, L D F ^a   McHugh, T H ^b  

^a FEDERAL UNIVERSITY OF RIO GRANDE DO SUL   (Brazil)

^b WESTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Characterization; Flour film; Pinh o; Starch film; Tensile properties; Water vapor permeability

Indexed keywords

ELASTIC MODULI; FOURIER TRANSFORM INFRARED SPECTROSCOPY; GLASS TRANSITION; MOISTURE; MOISTURE DETERMINATION; OPACITY; POROSITY; STARCH; TENSILE STRENGTH; WATER VAPOR;

APPARENT POROSITY; CHARACTERIZATION; EDIBLE FILMS; FLOUR FILM; FOURIER TRANSFORM INFRARED; INFRARED ANALYSIS; PINHAO; PROPERTY; STARCH FILMS; WATER VAPOR PERMEABILITY;

GLYCEROL;

EID: 84962745047     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.03.040     Document Type: Article

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