Bioactive Edible Films Based on LAB-Fermented Whey Solution and Potato Starch: Characterization and Storage Behavior

Author:

Hernández-Carranza P.,Fierro-Corona G.,Tapia-Maruri D.,Ruiz-Martínez I.,Ávila-Reyes S.V.,Ruiz-López I.I.,Ochoa-Velasco C.E.

Funder

Benemerita Universidad Autonoma de Puebla

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Reference44 articles.

1. AOAC. (2000). Official methods of analysis of the association of official analytical chemists, 20th ed.; AOAC International: Washington, DC, USA.

2. Aparicio-Fernández, X., Vega-Ahuatzin, A., Ochoa-Velasco, C. E., Cid-Pérez, S., Hernández-Carranza, P., & Ávila-Sosa, R. (2018). Physical and antioxidant characterization of edible films added with red prickly pear (Opuntia ficus-indica L.) cv. San Martín peel and/or its aqueous extracts. Food and Bioprocess Technology, 11, 368–379.

3. ASTM. (1995). Standard test method for tensile properties of thin plastic sheeting; Method D882-American Society for testing and materials; ASTM: West Conshohocken. PA.

4. ASTM. (1980). Standard test method for water vapor transmission of materials; Method E96-American Society for testing and materials; ASTM: West Conshohocken. PA.

5. Basiak, E., Lenart, A., & Debeaufort, F. (2017). Effect of starch type on the physico-chemical properties of edible films. International Journal of Biological Macromolecules, 98, 348–359.

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