| Campo DC | Valor | Idioma |
|---|
| dc.contributor.author | Santos, P. Veiga | - |
| dc.contributor.author | Oliveira, L. M. | - |
| dc.contributor.author | Cereda, M. P. | - |
| dc.contributor.author | Scamparini, Adilma Regina Pippa | - |
| dc.creator | Santos, P. Veiga | - |
| dc.creator | Oliveira, L. M. | - |
| dc.creator | Cereda, M. P. | - |
| dc.creator | Scamparini, Adilma Regina Pippa | - |
| dc.date.accessioned | 2012-06-29T15:45:58Z | - |
| dc.date.available | 2012-06-29T15:45:58Z | - |
| dc.date.issued | 2006 | - |
| dc.identifier.issn | 0308-8146 | - |
| dc.identifier.uri | http://www.repositorio.ufba.br/ri/handle/ri/6265 | - |
| dc.description | RESTRITO | pt_BR |
| dc.description.abstract | The effect of sucrose and inverted sugar as plasticisers on mechanical properties, hydrophilicity and water activity of cassava starch
films has been studied. Other additives (gelatin, soybean oil, sodium phosphate and propylene glycol) and pH effect have also been investigated,
using the same parameters. Sucrose addition resulted in the highest effect observed on cassava starch films elongation at break,
however inverted sugar also had a great effect on this property. The addition of plasticiser and acidic pH increased film water absorption
kinesis, while cassava starch concentration had the opposite effect.
2006 Elsevier Ltd. All rights reserved. | pt_BR |
| dc.language.iso | en | pt_BR |
| dc.publisher | Food Chemistry | pt_BR |
| dc.source | http://dx.doi.org.ez10.periodicos.capes.gov.br/10.1016/j.foodchem.2006.07.048 | pt_BR |
| dc.subject | Bio-based films | pt_BR |
| dc.subject | Additives | pt_BR |
| dc.subject | Plasticizer | pt_BR |
| dc.subject | Characterization | pt_BR |
| dc.title | Sucrose and inverted sugar as plasticizer. Effect on cassava starch–gelatin film mechanical properties, hydrophilicity and water activity | pt_BR |
| dc.title.alternative | Food Chemistry | pt_BR |
| dc.type | Artigo de Periódico | pt_BR |
| Aparece nas coleções: | Artigo Publicado em Periódico Estrangeiro (ISC)
|
