Effect of extrusion process on the functional properties of high amylose corn starch edible films and its application in mango (Mangifera indica L.) cv. Tommy Atkins-Reference-Cited by-同舟云学术

Effect of extrusion process on the functional properties of high amylose corn starch edible films and its application in mango (Mangifera indica L.) cv. Tommy Atkins

Published:2018-01-23 Issue:3 Volume:55 Page:905-914
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Calderón-Castro Abraham,Vega-García Misael Odín,de Jesús Zazueta-Morales José,Fitch-Vargas Perla Rosa,Carrillo-López Armando,Gutiérrez-Dorado Roberto,Limón-Valenzuela Víctor,Aguilar-Palazuelos Ernesto

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/article/10.1007/s13197-017-2997-6/fulltext.html

Reference35 articles.

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4. Bibi F, Baloch MK (2014) Postharvest quality and shelf life of mango (Mangifera indica L.) fruit as affected by various coatings. J Food Process 38(1):499–507. https://doi.org/10.1111/j.1745-4549.2012.00800.x

5. Chen CH, Lai LS (2008) Mechanical and water vapor barrier properties of tapioca starch/decolorized hsian-tsao leaf gum films in the presence of plasticizer. Food Hydrocoll 22(8):1584–1595. https://doi.org/10.1016/j.foodhyd.2007.11.006

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