Effect of glycerol and corn oil on physicochemical properties of polysaccharide films ― A comparative study
- Author
- CERQUEIRA, Miguel A1 ; SOUZA, Bartolomeu W. S1 2 ; TEIXEIRA, José A1 ; VICENTE, António A1
[1] IBB ― Institute for Biotechnology and Bioengineering, Centre for Biological Engineering, University of Minho, Campus de Gualtar, 4700-035 Braga, Portugal
[2] Departamento de Engenharia de Pesca, Universidade Federal do Ceará, Fortaleza - Ceará, Brazil - Source
Food hydrocolloids. 2012, Vol 27, Num 1, pp 175-184, 10 p ; ref : 3/4 p
- CODEN
- FOHYES
- ISSN
- 0268-005X
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Chitosan Edible films Galactomannan Physicochemical properties Polysaccharide
- Keyword (fr)
- Chitosane Emballage comestible Film comestible Galactomannane Huile maïs Polyoside Propriété physicochimique Conditionnement Huile alimentaire Huile végétale
- Keyword (en)
- Chitosan Edible packaging Edible film Galactomannan Corn oil Polysaccharide Physicochemical properties Conditioning Edible oil Vegetable oil
- Keyword (es)
- Quitosano Envase comestible Film comestible Galactómanano Aceite maiz Poliósido Propiedad fisicoquímica Acondicionamiento Aceite alimentario Aceite vegetal
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A08 Food additives
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B08 Fat industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 26160636
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodhyd.2011.07.007 
https://dx.doi.org/10.1016/j.foodhyd.2011.07.007
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