Effects of Exposure to Pulsed Light on Surface and Structural Properties of Edible Films Made from Cassava and Taro Starch

Food and Bioprocess Technology

Volumn 9, Issue 11, 2016, Pages 1812-1824

  Gutiérrez, Tomy J ^a,b   González, Gema ^c  

^a UNIVERSIDAD CENTRAL DE VENEZUELA   (Venezuela)

^b FACULTAD DE CIENCIAS   (Venezuela)

^c INSTITUTO VENEZOLANO DE INVESTIGACIONES CIENTÍFICAS   (Venezuela)

Author keywords

Atomic force microscopy; Contact angle; Pulsed light; Starch; Surface

Indexed keywords

ATOMIC FORCE MICROSCOPY; CONTACT ANGLE; HYDROGEN BONDS; PACKAGING MATERIALS; PLANTS (BOTANY); STARCH; SURFACE ROUGHNESS; SURFACES; TENSILE STRENGTH; VAN DER WAALS FORCES; X RAY DIFFRACTION;

AMYLOSE CONTENT; AVERAGE MOLECULAR WEIGHT; FORCE INTERACTION; INTERMOLECULAR INTERACTIONS; MANIHOT ESCULENTA; MICRO-STRUCTURAL PROPERTIES; PHYSICO-CHEMICAL CHANGES; PULSED LIGHT;

FILMS;

EID: 84978050005     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-016-1765-3     Document Type: Article

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