Moisture sorption isotherm and changes in physico-mechanical properties of films produced from waste flour and their application on preservation quality of fresh strawberry-Reference-Cited by-同舟云学术

Moisture sorption isotherm and changes in physico-mechanical properties of films produced from waste flour and their application on preservation quality of fresh strawberry

Published:2018-02-06 Issue:3 Volume:6 Page:585-593
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Muangrat Rattana¹^ORCID,Nuankham Chanida²

Affiliation:

1. Division of Food Process Engineering; Faculty of Agro-Industry; Chiang Mai University; Chiang Mai Thailand

2. Division of Food Science and Technology; Faculty of Agro-Industry; Chiang Mai University; Chiang Mai Thailand

Funder

Graduate School of Chiang Mai University

Publisher

Wiley

Subject

Food Science

Reference40 articles.

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2. Effect of potassium sorbate on antimicrobial and physical properties of starch-clay nanocomposite films;Barzegar;Carbohydrate Polymers,2014

3. Ferric reducing ability of plasma (FRAP) as a measure of antioxidant power: The FRAP assay;Benzie;Analytical Biochemistry,1996

4. Influence of different starch sources and plasticizers on properties of biodegradable films;Borges;International Food Research Journal,2015

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