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dc.contributor.author
Gutiérrez Carmona, Tomy José
dc.contributor.author
Tapia, María Soledad
dc.contributor.author
Pérez, Elevina
dc.contributor.author
Fama, Lucia Mercedes
dc.date.available
2017-06-12T19:56:57Z
dc.date.issued
2015-01
dc.identifier.citation
Gutiérrez Carmona, Tomy José; Tapia, María Soledad; Pérez, Elevina; Fama, Lucia Mercedes; Edible films based on native and phosphated 80:20 waxy:normal corn starch; Wiley Vch Verlag; Starch/starke; 67; 1-2; 1-2015; 90-97
dc.identifier.issn
0038-9056
dc.identifier.uri
http://hdl.handle.net/11336/18019
dc.description.abstract
Edible films based on 80:20 waxy:normal corn starch were evaluated for their potential use in the food industry. Two types of film were prepared by the casting method: The first from native corn starch and the second from starch modified with glycerol. The influence of this chemical modification on the physicochemical and mechanical properties of both the starch and films was investigated. The phosphation of the base material improved the interaction between the plasticizer and the modified starch. This was demonstrated by the lower moisture content and water activity, higher crystallinity, greater elongation under stress and higher thermal resistance observed for the cross-linked films. The results showed that high quality edible films can be prepared from modified 80:20 waxy:normal corn starch, and demonstrated their potential as a coating or packaging material in the food industry.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Wiley Vch Verlag
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Biomaterials
dc.subject
Chemical Modification
dc.subject
Edible Films
dc.subject
Physicochemical And Mechanical Properties
dc.subject.classification
Otras Ciencias Naturales y Exactas
dc.subject.classification
Otras Ciencias Naturales y Exactas
dc.subject.classification
CIENCIAS NATURALES Y EXACTAS
dc.title
Edible films based on native and phosphated 80:20 waxy:normal corn starch
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2017-06-12T18:06:12Z
dc.journal.volume
67
dc.journal.number
1-2
dc.journal.pagination
90-97
dc.journal.pais
Alemania
dc.journal.ciudad
Weinheim
dc.description.fil
Fil: Gutiérrez Carmona, Tomy José. Universidad Central de Venezuela; Venezuela. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Tapia, María Soledad. Universidad Central de Venezuela; Venezuela
dc.description.fil
Fil: Pérez, Elevina. Universidad Central de Venezuela; Venezuela
dc.description.fil
Fil: Fama, Lucia Mercedes. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Física de Buenos Aires. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Física de Buenos Aires; Argentina
dc.journal.title
Starch/starke
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1002/star.201400164
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1002/star.201400164/abstract


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