Effect of incorporation of blackberry particles obtained by freeze drying on physicochemical properties of edible films

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dc.contributor.authorNogueira, Gislainees_ES
dc.contributor.authorFakhouri, Faraydees_ES
dc.contributor.authorde Oliveira, Rafaeles_ES
dc.date.accessioned2019-02-13T07:18:38Z
dc.date.available2019-02-13T07:18:38Z
dc.date.issued2018-09-07
dc.description.abstract[EN] his research work aimed to evaluate the physicochemical properties of arrowroot starch films plasticized with glycerol and incorporated in film-forming solution directly (D) and by sprinkling (S) with 0%, 20%, 30%, 40% (mass blackberry solids / biopolymer mass) of blackberry pulp (BL) powder and freeze dried microencapsulated blackberry pulp (ML) using mixture of gum arabic and arrowroot starch (1: 1, mass / mass). Thickness, water solubility and water vapour permeability of the films significantly increased with increasing concentration of blackberry powder. Compared to arrowroot starch film (0%), the surface of films with BL and ML powder became irregular and rough.en_EN
dc.description.accrualMethodOCSes_ES
dc.description.bibliographicCitationNogueira, G.; Fakhouri, F.; De Oliveira, R. (2018). Effect of incorporation of blackberry particles obtained by freeze drying on physicochemical properties of edible films. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 1847-1854. https://doi.org/10.4995/IDS2018.2018.7807es_ES
dc.description.upvformatpfin1854es_ES
dc.description.upvformatpinicio1847es_ES
dc.format.extent8es_ES
dc.identifier.doi10.4995/IDS2018.2018.7807
dc.identifier.isbn9788490486887
dc.identifier.urihttps://riunet.upv.es/handle/10251/116656
dc.languageIngléses_ES
dc.publisherEditorial Universitat Politècnica de Valènciaes_ES
dc.relation.conferencedateSeptiembre 11-14, 2018es_ES
dc.relation.conferencename21st International Drying Symposiumes_ES
dc.relation.conferenceplaceValencia, Spaines_ES
dc.relation.ispartofIDS 2018. 21st International Drying Symposium Proceedingses_ES
dc.relation.pasarelaOCS\7807es_ES
dc.relation.publisherversionhttp://ocs.editorial.upv.es/index.php/IDS/ids2018/paper/view/7807es_ES
dc.rightsReconocimiento - No comercial - Sin obra derivada (by-nc-nd)es_ES
dc.rights.accessRightsAbiertoes_ES
dc.subjectDryinges_ES
dc.subjectDehydrationes_ES
dc.subjectDewateringes_ES
dc.subjectEmerging technologieses_ES
dc.subjectProducts qualityes_ES
dc.subjectProcess controles_ES
dc.subjectEnvironmentales_ES
dc.subjectEvaporationes_ES
dc.subjectSublimationes_ES
dc.subjectDiffusiones_ES
dc.subjectEnergyes_ES
dc.subjectIntensificationes_ES
dc.subjectLyophilizationes_ES
dc.subjectMicrostructurees_ES
dc.subjectWater solubilityes_ES
dc.subjectWater vapor permeabilityes_ES
dc.subjectPackinges_ES
dc.titleEffect of incorporation of blackberry particles obtained by freeze drying on physicochemical properties of edible filmses_ES
dc.typeCapítulo de libroes_ES
dc.typeComunicación en congresoes_ES
dc.type.versioninfo:eu-repo/semantics/publishedVersiones_ES
dspace.entity.typePublication
upv.uuid8a33a1ca-e3aa-4717-9210-bd97d02a04aces_ES

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