Acetylated rice starches films with different levels of amylose: Mechanical, water vapor barrier, thermal, and biodegradability properties

Food Chemistry

Volumn 221, Issue , 2017, Pages 1614-1620

  Colussi, Rosana ^a   Pinto, Vânia Zanella ^b   El Halal, Shanise Lisie Mello ^a   Biduski, Bárbara ^a   Prietto, Luciana ^a   Castilhos, Danilo Dufech ^a   Zavareze, Elessandra da Rosa ^a   Dias, Alvaro Renato Guerra ^a  

^a FEDERAL UNIVERSITY OF PELOTAS   (Brazil)

^b UNIVERSIDADE FEDERAL DA FRONTEIRA SUL   (Brazil)

Author keywords

Acetylation; Amylose content; Biodegradable films; Rice starch; Tensile strength; Thermal stability

Indexed keywords

ACETYLATION; BIODEGRADABILITY; BUILDING MATERIALS; CYCLODEXTRINS; SOLUBILITY; TENSILE STRENGTH; THERMODYNAMIC STABILITY; WATER VAPOR;

ACETYLATED STARCH; AMYLOSE CONTENT; BIODEGRADABLE FILM; DECOMPOSITION TEMPERATURE; HIGH AMYLOSE STARCH; RICE STARCH; WATER SOLUBILITIES; WATER VAPOR BARRIERS;

STARCH;

AMYLOSE; STARCH; WATER; WATER VAPOR;

ACETYLATION; ARTICLE; BIODEGRADABILITY; CHEMICAL STRUCTURE; COMPARATIVE STUDY; CONTROLLED STUDY; DECOMPOSITION; GRAIN; HIGH TEMPERATURE; MECHANICS; MOISTURE; PERMEABILITY; SOLUBILITY; TENSILE STRENGTH; THERMOGRAVIMETRY; THERMOSTABILITY; THICKNESS; WATER VAPOR; CHEMISTRY; HEAT; ORYZA;

ACETYLATION; AMYLOSE; HOT TEMPERATURE; MOLECULAR STRUCTURE; ORYZA; SOLUBILITY; STARCH; STEAM; TENSILE STRENGTH;

EID: 85006152346     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.10.129     Document Type: Article

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