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Physicochemical and antimicrobial properties of cassava starch films with ferulic or cinnamic acid

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Physicochemical and antimicrobial properties of cassava starch films with ferulic or cinnamic acid

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Ordóñez, R.; Atarés Huerta, LM.; Chiralt Boix, MA. (2021). Physicochemical and antimicrobial properties of cassava starch films with ferulic or cinnamic acid. LWT - Food Science & Technology (Online). 144:1-8. https://doi.org/10.1016/j.lwt.2021.111242

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/176257

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Title: Physicochemical and antimicrobial properties of cassava starch films with ferulic or cinnamic acid
Author: Ordóñez, Ramón Atarés Huerta, Lorena María Chiralt Boix, Mª Amparo
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Embargo end date: 2022-03-09
Abstract:
[EN] Plasticised cassava starch films with 1-2% ferulic or cinnamic acid were obtained by melt blending and compression moulding. Partial losses (about 40%) of the more thermo-sensitive ferulic acid occurred during processing. ...[+]
Subjects: Starch , Films , Active packaging , Biodegradable , Phenolic acids
Copyrigths: Reconocimiento (by)
Source:
LWT - Food Science & Technology (Online). (eissn: 1096-1127 )
DOI: 10.1016/j.lwt.2021.111242
Publisher:
Elsevier
Publisher version: https://doi.org/10.1016/j.lwt.2021.111242
Project ID:
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2019-105207RB-I00/ES/USO DE ACIDOS FENOLICOS PARA LA OBTENCION DE MATERIALES MULTICAPA ACTIVOS PARA EL ENVASADO DE ALIMENTOS/
info:eu-repo/grantAgreement/MINECO//AGL2016-76699-R//Materiales biodegradables multicapa de alta barrera para el envasado activo de alimentos/
Thanks:
The authors thank the Agencia Estatal de Investigacion (Ministerio de Ciencia e Innovación, Spain) for the financial support through projects AGL2016-76699-R and PID2019-105207RB-I00. Author Ramon Ordonez is grateful to ...[+]
Type: Artículo

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