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dc.contributor.author | Jiménez Marco, Alberto | es_ES |
dc.contributor.author | Fabra Rovira, María José | es_ES |
dc.contributor.author | Talens Oliag, Pau | es_ES |
dc.contributor.author | Chiralt, A. | es_ES |
dc.date.accessioned | 2017-01-23T09:22:48Z | |
dc.date.available | 2017-01-23T09:22:48Z | |
dc.date.issued | 2013-06 | |
dc.identifier.issn | 0260-8774 | |
dc.identifier.uri | http://hdl.handle.net/10251/77172 | |
dc.description.abstract | [EN] Biodegradable films based on starch, sodium caseinate, glycerol and lipids (oleic acid and/or a-tocopherol) were obtained and evaluated in terms of microstructure, mechanical behaviour, barrier and optical properties and antioxidant capacity. The effect of film storage time on these properties was also analysed. The lipid incorporation provoked phase separation due to the different interaction between each polymer and lipids, although structural rearrangement of components during storage could be deduced from the change in mechanical behaviour. After storage, all films showed similar mechanical properties, but lipid containing films were more stretchable. Lipid addition did not induce a notable decreased in water vapour permeability of the films, but oxygen permeability highly increased when they contained oleic acid. All films were highly transparent, with very small differences among formulations, although their gloss values increased when lipids were added. The incorporation of a-tocopherol greatly increased the antioxidant capacity of the films which affected oxygen permeability. | es_ES |
dc.description.sponsorship | The authors acknowledge the financial support from Spanish Ministerio de Educacion y Ciencia throughout the Project AGL2010-20694. A. Jimenez also thanks Conselleria de Educacio de la Comunitat Valenciana for the FPI grant. | en_EN |
dc.language | Inglés | es_ES |
dc.publisher | Elsevier | es_ES |
dc.relation.ispartof | Journal of Food Engineering | es_ES |
dc.rights | Reserva de todos los derechos | es_ES |
dc.subject | Sodium caseinate | es_ES |
dc.subject | Starch | es_ES |
dc.subject | alpha-Tocopherol | es_ES |
dc.subject | Barrier properties | es_ES |
dc.subject | Antioxidant | es_ES |
dc.subject.classification | TECNOLOGIA DE ALIMENTOS | es_ES |
dc.title | Physical properties and antioxidant capacity of starch-sodium caseinate films containing lipids | es_ES |
dc.type | Artículo | es_ES |
dc.identifier.doi | 10.1016/j.jfoodeng.2013.01.010 | |
dc.relation.projectID | info:eu-repo/grantAgreement/MICINN//AGL2010-20694/ES/FILMS Y RECUBRIMIENTOS COMESTIBLES%2FBIODEGRADABLES, CON ACTIVIDAD ANTIMICROBIANA Y ANTIOXIDANTE, PARA USO ALIMENTARIO. UTILIZACION DE PROCESADO EN HUMEDO Y EN SECO./ | es_ES |
dc.rights.accessRights | Cerrado | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments | es_ES |
dc.description.bibliographicCitation | Jiménez Marco, A.; Fabra Rovira, MJ.; Talens Oliag, P.; Chiralt, A. (2013). Physical properties and antioxidant capacity of starch-sodium caseinate films containing lipids. Journal of Food Engineering. 116(3):695-702. doi:10.1016/j.jfoodeng.2013.01.010 | es_ES |
dc.description.accrualMethod | S | es_ES |
dc.relation.publisherversion | https://dx.doi.org/10.1016/j.jfoodeng.2013.01.010 | es_ES |
dc.description.upvformatpinicio | 695 | es_ES |
dc.description.upvformatpfin | 702 | es_ES |
dc.type.version | info:eu-repo/semantics/publishedVersion | es_ES |
dc.description.volume | 116 | es_ES |
dc.description.issue | 3 | es_ES |
dc.relation.senia | 234179 | es_ES |
dc.contributor.funder | Ministerio de Educación y Ciencia | |
dc.contributor.funder | Generalitat Valenciana | |
dc.contributor.funder | Ministerio de Ciencia e Innovación |