Optimization of physical and optical properties of biodegradable edible films based on pea starch and guar gum

Industrial Crops and Products

Volumn 86, Issue , 2016, Pages 342-352

  Saberi, Bahareh ^a   Thakur, Rahul ^a,b   Vuong, Quan V ^a   Chockchaisawasdee, Suwimol ^a   Golding, John B ^a,b   Scarlett, Christopher J ^a   Stathopoulos, Costas E ^c  

^a UNIVERSITY OF NEWCASTLE   (Australia)

^b NSW DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

^c UNIVERSITY OF ABERTAY DUNDEE   (United Kingdom)

Author keywords

Edible films; Guar gum; Pea starch; Response surface methodology

Indexed keywords

COLORIMETRY; GLYCEROL; OPTICAL PROPERTIES; SOLS; STARCH; SURFACE PROPERTIES;

COEFFICIENT OF DETERMINATION; EDIBLE FILMS; FOOD PACKAGING INDUSTRY; GUAR GUMS; PEA STARCH; RESPONSE SURFACE DESIGNS; RESPONSE SURFACE METHODOLOGY; THREE-DIMENSIONAL RESPONSE;

ANALYSIS OF VARIANCE (ANOVA);

ALCOHOL; BIODEGRADATION; EXPERIMENTAL DESIGN; FILM; LEGUME; MOISTURE CONTENT; NUMERICAL METHOD; NUMERICAL MODEL; OPTICAL PROPERTY; OPTIMIZATION; PHYSICAL PROPERTY; PLANT EXTRACT; STARCH; SUGAR; VISCOSITY;

CYAMOPSIS TETRAGONOLOBA; PISUM SATIVUM;

EID: 84962881227     PISSN: 09266690     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.indcrop.2016.04.015     Document Type: Article

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