Development and characterization of flexible film based on starch and passion fruit mesocarp flour with nanoparticles

Author:

Nascimento T.A.,Calado V.,Carvalho C.W.P.

Funder

CAPES

FAPERJ

Embrapa Food Technology

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

1. Standard test methods for water vapor transmission of materials (E96-80);American Society for Testing and Materials (ASTM);In Annual Book of ASTAM Standards (p. 730–739). Philadelphia: ASTM,1989

2. Andrade, J. R. (2010). Eletrólitos poliméricos géis à base de pectina. M. Sc. Dissertation (in Portuguese), São Carlos: Universidade de São Paulo.

3. Association of Official Analytical Chemists International (AOAC) (2005). Official methods of analysis of AOAC International (18th ed.). Maryland, USA: AOAC.

4. Properties and biodegradability of cast films based on agroindustrial residues, pectin and polivinilic alcohol (PVA);Arevalo;New Biotechnology,2009

5. Fruit/fruit juice waste management: Treatment methods and potential uses of treated waste;Arvanitoyannis;Waste Management for the Food Industries,2008

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