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Effect of Temperature on 3D Printing of Commercial Potato Puree

Martínez Monzó, Javier; Cárdenas, J.; García-Segovia, Purificación (Springer-Verlag, 2019-09)

[EN] The temperature and composition of food, during the printing process, maybe a key factor impacting on rheological properties. Currently, there is no evidence of authors analysing the effect of printing temperature on ...
Films biodegradables activos de almidón-gelatina. Efecto de la oxidación del almidón

Cárdenas Estela, Julián (Universitat Politècnica de València, 2016-09-02)

[ES] Se elaboraron películas biodegradables de almidón de maíz oxidado, gelatina bovina y glicerol como plastificante, donde se incorporó el agente activo etil lauroil arginato (LAE). Las películas se obtuvieron por extensión ...
Influence of starch oxidation on the functionality of starch-gelatin based active films

Moreno Marro, Olga; Cárdenas Estela, Julián; Atarés Huerta, Lorena María; Chiralt, A. (Elsevier, 2017)

[EN] Biodegradable active films were prepared by casting, using corn starch, with differing oxidation degree, bovine gelatin, glycerol, as a plasticizer, and ethyl lauroyl arginate (LAE) as antimicrobial compound. The films ...

Mostrando ítems 1-3 de 3