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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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dc.contributor.author Nogueira, Gislaine es_ES
dc.contributor.author Fakhouri, Farayde es_ES
dc.contributor.author de Oliveira, Rafael es_ES
dc.date.accessioned 2019-02-13T07:18:38Z
dc.date.available 2019-02-13T07:18:38Z
dc.date.issued 2018-09-07
dc.identifier.isbn 9788490486887
dc.identifier.uri http://hdl.handle.net/10251/116656
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. es_ES
dc.format.extent 8 es_ES
dc.language Inglés es_ES
dc.publisher Editorial Universitat Politècnica de València es_ES
dc.relation.ispartof IDS 2018. 21st International Drying Symposium Proceedings es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject Drying es_ES
dc.subject Dehydration es_ES
dc.subject Dewatering es_ES
dc.subject Emerging technologies es_ES
dc.subject Products quality es_ES
dc.subject Process control es_ES
dc.subject Environmental es_ES
dc.subject Evaporation es_ES
dc.subject Sublimation es_ES
dc.subject Diffusion es_ES
dc.subject Energy es_ES
dc.subject Intensification es_ES
dc.subject Lyophilization es_ES
dc.subject Microstructure es_ES
dc.subject Water solubility es_ES
dc.subject Water vapor permeability es_ES
dc.subject Packing es_ES
dc.title Effect of incorporation of blackberry particles obtained by freeze drying on physicochemical properties of edible films es_ES
dc.type Capítulo de libro es_ES
dc.type Comunicación en congreso es_ES
dc.identifier.doi 10.4995/IDS2018.2018.7807
dc.rights.accessRights Abierto es_ES
dc.description.bibliographicCitation 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 es_ES
dc.description.accrualMethod OCS es_ES
dc.relation.conferencename 21st International Drying Symposium es_ES
dc.relation.conferencedate Septiembre 11-14, 2018 es_ES
dc.relation.conferenceplace Valencia, Spain es_ES
dc.relation.publisherversion http://ocs.editorial.upv.es/index.php/IDS/ids2018/paper/view/7807 es_ES
dc.description.upvformatpinicio 1847 es_ES
dc.description.upvformatpfin 1854 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.relation.pasarela OCS\7807 es_ES


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