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dc.contributor.author
Gutiérrez, Tomy J.
dc.contributor.author
Morales Mendoza, Noe Javier
dc.contributor.author
Pérez, Elevina
dc.contributor.author
Tapia, María Soledad
dc.contributor.author
Fama, Lucia Mercedes
dc.date.available
2017-06-12T21:24:15Z
dc.date.issued
2015-03
dc.identifier.citation
Gutiérrez, Tomy J.; Morales Mendoza, Noe Javier; Pérez, Elevina; Tapia, María Soledad; Fama, Lucia Mercedes; Physico-chemical properties of edible films derived from native and phosphated cush-cush yam and cassava starches; Elsevier; Food Packaging and Shelf Life; 3; 3-2015; 1-8
dc.identifier.issn
2214-2894
dc.identifier.uri
http://hdl.handle.net/11336/18063
dc.description.abstract
Edible, biodegradable films based on native and phosphated cush-cush yam and cassava starches plasticized with glycerol were developed by casting. The starches were chemically modified by cross-linking with sodium trimetaphosphate (STMP). The physicochemical properties of each of the different starch films were then evaluated and compared in order to determine their potential applications in the food industry. The amylose molecules in the cassava starch strongly interacted with glycerol resulting in an increase in the number of hydrogen bonds. This led to a slight shift upwards in the temperature required for the onset of the degradation of the cassava starch-based films, and even higher temperatures for degrading the films based on the modified starches. Films made from phosphated starches were more hydrophilic, producing an increase in solubility and crystallinity. Finally, the characteristics of the cassava films developed suggest that they would make good packaging materials, while films derived from cush-cush yam are more suitable as food coatings.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.subject
Starch
dc.subject
Croslinking
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Recubrimientos y Películas
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Ingeniería de los Materiales
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INGENIERÍAS Y TECNOLOGÍAS
dc.title
Physico-chemical properties of edible films derived from native and phosphated cush-cush yam and cassava starches
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2017-06-12T18:05:06Z
dc.journal.volume
3
dc.journal.pagination
1-8
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Gutiérrez, Tomy J.. Universidad Central de Venezuela; Venezuela
dc.description.fil
Fil: Morales Mendoza, Noe Javier. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Química, Física de los Materiales, Medioambiente y Energía. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Instituto de Química, Física de los Materiales, Medioambiente y Energía; Argentina
dc.description.fil
Fil: Pérez, Elevina. Universidad Central de Venezuela; Venezuela
dc.description.fil
Fil: Tapia, María Soledad. 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
Food Packaging and Shelf Life
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.fpsl.2014.09.002
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S2214289414000684
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