Influence of glycerol and chitosan on tapioca starch-based edible film properties

Author:

Chillo S.,Flores S.,Mastromatteo M.,Conte A.,Gerschenson Lía,Del Nobile M.A.

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

1. Improved water vapour barrier of whey protein films by addition of an acetylated monoglyceride;Anker;Innovative Food Science and Emerging Technologies,2001

2. Chitosan and gelatin based edible films: state diagrams, mechanical and permeation properties;Arvanitoyannis;Carbohydrate Polymers,1998

3. Standard Test Method for Yellowness Index of Plastics;ASTM D1925,1995

4. Standard Test Method for Water Vapour Transmission of Materials;ASTM E96-00,2000

5. A method for the measurement of the oxygen permeability and the development of edible films to reduce the rate of oxidative reactions in fresh foods;Ayranci;Food Chemistry,2003

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