Fruit and vegetable residues flours with different granulometry range as raw material for pectin-enriched biodegradable film preparation-Reference-Cited by-同舟云学术

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Fruit and vegetable residues flours with different granulometry range as raw material for pectin-enriched biodegradable film preparation

Published:2019-07 Issue: Volume:121 Page:412-421
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Brito T.B.,Carrajola J.F.,Gonçalves E.C.B.A.,Martelli-Tosi M.,Ferreira M.S.L.

Funder

Foundation for Research Support of State of Rio de Janeiro

Federal University of the State of Rio de Janeiro

Coordination for Improvement of Personnel with Higher Education

Publisher

Elsevier BV

Subject

Food Science

Reference49 articles.

1. Method 32-40.01;AACC,2010

2. Potential of plantain peels flour (Musa paradisiaca L.) as a source of dietary fiber and antioxidant compound;Agama-Acevedo;CyTA Journal of Food,2016

3. Phisical, chemical and barrier properties in films made with bacterial celullose and potato starch blend;Almeida;Polímeros,2013

4. Functional capacity of flour obtained from residues of fruit and vegetables;Andrade;International Food Research Journal,2014

5. Development and characterization of edible films based on fruit and vegetable residues;Andrade;Journal of Food Science,2016

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