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

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

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Nogueira, 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/IDS2018.2018.7807

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/116656

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Title: Effect of incorporation of blackberry particles obtained by freeze drying on physicochemical properties of edible films
Author:
Issued date:
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%, ...[+]
Subjects: Drying , Dehydration , Dewatering , Emerging technologies , Products quality , Process control , Environmental , Evaporation , Sublimation , Diffusion , Energy , Intensification , Lyophilization , Microstructure , Water solubility , Water vapor permeability , Packing
Copyrigths: Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
ISBN: 9788490486887
Source:
IDS 2018. 21st International Drying Symposium Proceedings.
DOI: 10.4995/IDS2018.2018.7807
Publisher:
Editorial Universitat Politècnica de València
Publisher version: http://ocs.editorial.upv.es/index.php/IDS/ids2018/paper/view/7807
Conference name: 21st International Drying Symposium
Conference place: Valencia, Spain
Conference date: Septiembre 11-14, 2018
Type: Capítulo de libro Comunicación en congreso

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