CASSAVA STARCH-GELATIN BIO-BASED FILMS STRUCTURAL STABILITY AND COLOR DURING STORAGE

dc.creatorVeiga-Santos, P
dc.creatorCereda, MP
dc.creatorScamparini, ARP
dc.date2008
dc.date2014-11-14T09:14:49Z
dc.date2015-11-26T17:14:06Z
dc.date2014-11-14T09:14:49Z
dc.date2015-11-26T17:14:06Z
dc.date.accessioned2018-03-29T00:02:26Z
dc.date.available2018-03-29T00:02:26Z
dc.identifierBoletim Do Centro De Pesquisa De Processamento De Alimentos. Centro Pesquisa Processamento Alimentos, v. 26, n. 1, n. 123, n. 134, 2008.
dc.identifier0102-0323
dc.identifierWOS:000263454900013
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/78487
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/78487
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/78487
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1281732
dc.descriptionThe influence of additives (sucrose, propylene glycol and soybean oil) and process parameters (pH and temperature), on bio-based cassava starch-gelatin films stability during storage have been evaluated by a 2(7-3) factorial experiment design. X-ray diffractograms have indicated that only sucrose influenced film stability resulting in crystallization during storage (60 days), which was also observed by scanning electron and light microscopy images. Light micrographs, besides indicated sucrose crystallization, also allowed observing phase separation. All biofilm samples presented a high lightness and low redness and yellowness, indicating to be almost colorless. Although temperature did not influence film microstructure and color, casting temperature of 60 C had completely destroyed samples, and it has not been recommended for further investigations.
dc.description26
dc.description1
dc.description123
dc.description134
dc.languageen
dc.publisherCentro Pesquisa Processamento Alimentos
dc.publisherCuritiba Pr
dc.publisherBrasil
dc.relationBoletim Do Centro De Pesquisa De Processamento De Alimentos
dc.relationBol. Cent. Pesqui. Process. Aliment.
dc.rightsaberto
dc.sourceWeb of Science
dc.subjectBIODEGRADABLE FILMS
dc.subjectADDITIVES
dc.subjectCRYSTALLIZATION
dc.subjectMICROSTRUCTURE
dc.subjectCOLOR
dc.subjectEdible Films
dc.subjectBarrier Properties
dc.subjectSodium Caseinate
dc.subjectSoluble Starch
dc.subjectCoatings
dc.titleCASSAVA STARCH-GELATIN BIO-BASED FILMS STRUCTURAL STABILITY AND COLOR DURING STORAGE
dc.typeArtículos de revistas


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