Microstructure and color of starch-gum films: Effect of gum deacetylation and additives. Part 2

dc.creatorVeiga-Santos, P
dc.creatorSuzuki, CK
dc.creatorCereda, MP
dc.creatorScamparini, ARP
dc.date2005
dc.dateNOV
dc.date2014-11-17T08:28:39Z
dc.date2015-11-26T17:15:41Z
dc.date2014-11-17T08:28:39Z
dc.date2015-11-26T17:15:41Z
dc.date.accessioned2018-03-29T00:03:55Z
dc.date.available2018-03-29T00:03:55Z
dc.identifierFood Hydrocolloids. Elsevier Sci Ltd, v. 19, n. 6, n. 1064, n. 1073, 2005.
dc.identifier0268-005X
dc.identifierWOS:000230256400015
dc.identifier10.1016/j.foodhyd.2005.02.007
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/56845
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/56845
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/56845
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1282106
dc.descriptionXanthan gum deacetylation, additives (sucrose, soybean oil, sodium phosphate and propylene glycol) and pH modifications influence on cassava starch-based films microstructure and color has been studied. X-ray diffraction and microscopic analysis have demonstrated that sucrose addition influenced (p<0.05) the film crystallinity during 60 days storage (75% RH, 23 degrees C). Although not enough to prevent sucrose crystallization, deacetylated xanthan gum addition delayed the crystallization process. Comparing to the control, only cassava starch concentration and the additives sucrose and sodium phosphate affected samples total color difference (Delta E). However, all samples presented high lightness and low color values for 'a' redness and 'b' yellowness, indicating that, independent of the additives or pH modifications, the materials were almost colorless, with a high brilliancy. (C) 2005 Elsevier Ltd. All rights reserved.
dc.description19
dc.description6
dc.description1064
dc.description1073
dc.languageen
dc.publisherElsevier Sci Ltd
dc.publisherOxford
dc.publisherInglaterra
dc.relationFood Hydrocolloids
dc.relationFood Hydrocolloids
dc.rightsfechado
dc.rightshttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dc.sourceWeb of Science
dc.subjectbiofilins
dc.subjectmicrostructure
dc.subjectcolor
dc.subjectstarch
dc.subjectxanthan gum
dc.subjectBarrier Properties
dc.subjectEdible Films
dc.subjectXanthan Gum
dc.subjectCoatings
dc.subjectCrystallinity
dc.subjectPermeability
dc.subjectStability
dc.subjectQuality
dc.subjectStorage
dc.subjectSurface
dc.titleMicrostructure and color of starch-gum films: Effect of gum deacetylation and additives. Part 2
dc.typeArtículos de revistas


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