| dc.creator | Yoshida, CMP | |
| dc.creator | Antunes, ACB | |
| dc.creator | Antunes, AJ | |
| dc.date | 2002 | |
| dc.date | MAR | |
| dc.date | 2014-11-18T12:18:58Z | |
| dc.date | 2015-11-26T17:50:13Z | |
| dc.date | 2014-11-18T12:18:58Z | |
| dc.date | 2015-11-26T17:50:13Z | |
| dc.date.accessioned | 2018-03-29T00:33:24Z | |
| dc.date.available | 2018-03-29T00:33:24Z | |
| dc.identifier | International Journal Of Food Science And Technology. Blackwell Publishing Ltd, v. 37, n. 3, n. 329, n. 332, 2002. | |
| dc.identifier | 0950-5423 | |
| dc.identifier | WOS:000174917000013 | |
| dc.identifier | 10.1046/j.1365-2621.2002.00585.x | |
| dc.identifier | http://www.repositorio.unicamp.br/jspui/handle/REPOSIP/57709 | |
| dc.identifier | http://www.repositorio.unicamp.br/handle/REPOSIP/57709 | |
| dc.identifier | http://repositorio.unicamp.br/jspui/handle/REPOSIP/57709 | |
| dc.identifier.uri | http://repositorioslatinoamericanos.uchile.cl/handle/2250/1289615 | |
| dc.description | Edible films, using whey protein as the structural matrix, were tested for water vapour diffusion properties. Whey protein films were prepared by dispersing 6.5% whey protein concentrate (WPC) in distilled water with pH kept at 7.0. Glycerol was the plasticizer agent. Film slabs (13.5 x 3.5 cm) were put in a chamber at 25degreesC and 75% relative humidity, being held in vertical planes for different periods of time. The mass gain was determined throughout the experiment. We show that moisture adsorption by milk whey protein films is well described by a linear diffusion equation model. After an adsorption experiment was performed the solution of the diffusion equation was fitted to the data to determine the diffusion coefficient of the material. | |
| dc.description | 37 | |
| dc.description | 3 | |
| dc.description | 329 | |
| dc.description | 332 | |
| dc.language | en | |
| dc.publisher | Blackwell Publishing Ltd | |
| dc.publisher | Oxford | |
| dc.publisher | Inglaterra | |
| dc.relation | International Journal Of Food Science And Technology | |
| dc.relation | Int. J. Food Sci. Technol. | |
| dc.rights | fechado | |
| dc.source | Web of Science | |
| dc.subject | edible films | |
| dc.subject | diffusion | |
| dc.subject | mass transfer | |
| dc.subject | water vapour permeability | |
| dc.subject | whey protein | |
| dc.subject | Edible Films | |
| dc.subject | Permeability | |
| dc.subject | Chocolate | |
| dc.subject | Thickness | |
| dc.subject | Coatings | |
| dc.subject | Barrier | |
| dc.title | Moisture adsorption by milk whey protein films | |
| dc.type | Artículos de revistas | |
