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Effect of re-crystallization on tensile, optical and water vapour barrier properties of corn starch films containing fatty acids

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Effect of re-crystallization on tensile, optical and water vapour barrier properties of corn starch films containing fatty acids

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Jiménez Marco, A.; Fabra Rovira, MJ.; Talens Oliag, P.; Chiralt, A. (2012). Effect of re-crystallization on tensile, optical and water vapour barrier properties of corn starch films containing fatty acids. Food Hydrocolloids. 26(1):302-310. doi:10.1016/j.foodhyd.2011.06.009

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/77174

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Title: Effect of re-crystallization on tensile, optical and water vapour barrier properties of corn starch films containing fatty acids
Author:
UPV Unit: Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] Starch films are very hygroscopic and undergo crystallization during processing and storage. In this work, fatty acids (SA, PA and OA) were incorporated into starch films containing glycerol as plasticizer, in order ...[+]
Subjects: Films , Physical properties , Re-crystallization , SEM , Starch , Storage , Zea mays , Electron Microscopy Service of the UPV
Copyrigths: Cerrado
Source:
Food Hydrocolloids. (issn: 0268-005X )
DOI: 10.1016/j.foodhyd.2011.06.009
Publisher:
Elsevier
Publisher version: https://dx.doi.org/10.1016/j.foodhyd.2011.06.009
Thanks:
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. ...[+]
Type: Artículo

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