Effect of banana and plasticizer types on mechanical, water barrier, and heat sealability of plasticized banana-based films
Author:
Affiliation:
1. Department of Food Engineering, Faculty of Engineering at Kamphaengsaen; Kasetsart University; Kamphaengsaen Campus, Nakhonpathom 73140, Thailand
2. Center of Advanced Studies in Industrial Technology; Kasetsart University; Nakhonpathom Thailand
Funder
Kasetsart University Research and Development Institute
Thailand Research Fund through the Royal Golden Jubilee PhD Program
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13380/fullpdf
Reference19 articles.
1. Effect of plasticizers on thermal properties and heat sealability of sago starch films;Abdorreza;Food Hydrocolloids,2011
2. Comparative study on properties of edible films based on pinhao (Araucaria angustifolia) starch and flour;Daudt;Food Hydrocolloids,2016
3. Biodegradable films based on rice starch and rice flour;Dias;Journal of Cereal Science,2010
4. Effect of cross-linking with aloe vera gel on surface and physicochemical properties of edible films made from plantain flour;Gutiérrez;Food Biophysics,2016
5. Starch-gelatin edible films: Water vapor permeability and mechanical properties as affected by plasticizers;Hassan;Food Hydrocolloids,2012
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