Amaranthus cruentus Flour Edible Films: Influence of Stearic Acid Addition, Plasticizer Concentration, and Emulsion Stirring Speed on Water Vapor Permeability and Mechanical Properties-Reference-Cited by-同舟云学术

Amaranthus cruentus Flour Edible Films: Influence of Stearic Acid Addition, Plasticizer Concentration, and Emulsion Stirring Speed on Water Vapor Permeability and Mechanical Properties

Published:2006-08-04 Issue:18 Volume:54 Page:6645-6653
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Colla Eliane¹,do Amaral Sobral Paulo J.¹,Menegalli Florencia Cecília¹

Affiliation:

1. Department of Food Engineering, FEA-UNICAMP, P.O. Box 6121, Campinas, SP 13081-970, Brazil, and ZEA-FZEA-USP, P.O. Box 23, 13635-900 Pirassununga (SP), Brazil

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0611217

Reference35 articles.

1. Edible water vapor barriers: properties and promise

2. Edible Arabinoxylan-Based Films. 1. Effects of Lipid Type on Water Vapor Permeability, Film Structure, and Other Physical Characteristics

3. A method for the measurement of the oxygen permeability and the development of edible films to reduce the rate of oxidative reactions in fresh foods

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