New films based on triticale flour: Properties and effects of storage time-Reference-Cited by-同舟云学术

New films based on triticale flour: Properties and effects of storage time

Published:2016-03 Issue: Volume:68 Page:82-87
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Borneo Rafael,Alba Natalia,Aguirre Alicia

Funder

Universidad Nacional de Córdoba

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference26 articles.

1. Properties of triticale flour protein based films;Aguirre;LWT Food Sci. Technol.,2011

2. Properties of triticale protein films and their relation to plasticizing–antiplasticizing effects of glycerol and sorbitol;Aguirre;Ind. Crops Prod.,2013

3. Antimicrobial, mechanical and barrier properties of triticale protein films incorporated with oregano essential oil;Aguirre;Food Biosci.,2013

4. Development and optimization of biodegradable films based on achira flour;Andrade-Mahecha;Carbohydr. Polym.,2012

5. Development and Optimization of Biodegradables Films Made of Products Derivated from “Royal” Variety Quinoa (Chenopodium Quinoa Willdenow) Seeds;Araujo-Farro,2008

Cited by 25 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Synthesis and Characterization of Triticale Starch-Based Hydrogel for pH Responsive Controlled Diffusion;ACS Omega;2024-06-21

2. Effect of storage conditions on physicochemical, barrier, mechanical and structural characteristics of Eremurus luteus root gum edible film;Journal of Food Measurement and Characterization;2023-09-17

3. Hot‐air‐assisted radio frequency blanching of broccoli: heating uniformity, physicochemical parameters, bioactive compounds, and microstructure;Journal of the Science of Food and Agriculture;2023-02-03

4. Effects of sequential treatments using radio frequency energy and ultraviolet light on inactivation of Bacillus cereus spores and quality attributes of buckwheat;International Journal of Food Microbiology;2023-01

5. Other Uses of Chickpea;Reference Module in Food Science;2023