Sucrose and inverted sugar as plasticizer. Effect on cassava starch-gelatin film mechanical properties, hydrophilicity and water activity

dc.creatorVeiga-Santos, P
dc.creatorOliveira, LM
dc.creatorCereda, MP
dc.creatorScamparini, ARP
dc.date2007
dc.date2014-11-13T23:28:24Z
dc.date2015-11-26T16:02:59Z
dc.date2014-11-13T23:28:24Z
dc.date2015-11-26T16:02:59Z
dc.date.accessioned2018-03-28T22:52:23Z
dc.date.available2018-03-28T22:52:23Z
dc.identifierFood Chemistry. Elsevier Sci Ltd, v. 103, n. 2, n. 255, n. 262, 2007.
dc.identifier0308-8146
dc.identifierWOS:000245596900001
dc.identifier10.1016/j.foodchem.2006.07.048
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/74704
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/74704
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/74704
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1265191
dc.descriptionThe effect of sucrose and inverted sugar as plasticisers on mechanical properties, hydrophilicity and water activity of cassava starch films has been studied. Other additives (gelatin, soybean oil, sodium phosphate and propylene glycol) and pH effect have also been investigated. using the same parameters. Sucrose addition resulted in the highest effect observed on cassava starch films elongation at break, however inverted sugar also had a great effect on this property. The addition of plasticiser and acidic pH increased film water absorption kinesis, while cassava starch concentration had the opposite effect. (c) 2006 Elsevier Ltd. All rights reserved.
dc.description103
dc.description2
dc.description255
dc.description262
dc.languageen
dc.publisherElsevier Sci Ltd
dc.publisherOxford
dc.publisherInglaterra
dc.relationFood Chemistry
dc.relationFood Chem.
dc.rightsfechado
dc.rightshttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dc.sourceWeb of Science
dc.subjectbio-based films
dc.subjectadditives
dc.subjectplasticizer
dc.subjectcharacterization
dc.subjectEdible Films
dc.subjectBarrier Properties
dc.subjectGamma-irradiation
dc.subjectGlycerol
dc.subjectBehavior
dc.subjectBlends
dc.subjectAdditives
dc.subjectSorbitol
dc.subjectPolyols
dc.subjectGum
dc.titleSucrose and inverted sugar as plasticizer. Effect on cassava starch-gelatin film mechanical properties, hydrophilicity and water activity
dc.typeArtículos de revistas


Este ítem pertenece a la siguiente institución