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Functional Jelly Beans Based On Hydrocolloids And Citrus Cremogenates
(Journal of Multidisciplinary Engineering Science and Technology, 2017-10)
Jelly beans were obtained from sugar, gelling agents, and citric cremogenates as source of bioactive compounds. To the best of our knowledge, the blends of modified starch and low methoxyl pectin (LMP) as well as the effect ...
Development of Edible Films and Coatings with Antimicrobial Activity
(Springer, 2011-08)
Over the last years, considerable research has been conducted to develop and apply edible films and coatings made from a variety of agricultural commodities and/or wastes of food product industrialization. Such biopolymers ...
Characterization of biodegradable/non-compostable films made from cellulose acetate/corn starch blends processed under reactive extrusion conditions
(Elsevier, 2019-04)
The manufacture of food packaging materials from food hydrocolloids has been widely studied during the last decades and multiple alternatives have been investigated, with research mainly focusing on improving the physicochemical ...
Correlações entre as propriedades de transportes, térmica e a morfologia de filmes de blendas de pectina de maçã/hidrocoloide da semente da chiaCorrelations between transport properties, thermal and morphology of blends of apple pectin/hydrocolloid from chia seeds
(Universidade Federal de UberlândiaBrasilPrograma de Pós-graduação em Química, 2020)
Hydrocolloids as stabilizers in beverages from sweet corn (Zea mays var. Saccharata) and aloe vera gel (Aloe barbadensis Miller)Hidrocoloides como estabilizantes en bebidas de maíz dulce (Zea mays var. saccharata) y gel de aloe vera (Aloe barbadensis Miller)
(Universidad de Ciencias Aplicadas y Ambientales U.D.C.A, 2019)