Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/10413

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dc.contributor.authorSouza, B. W. S.-
dc.contributor.authorCerqueira, M. A.-
dc.contributor.authorMartins, Joana-
dc.contributor.authorCasariego, A.-
dc.contributor.authorTeixeira, J. A.-
dc.contributor.authorVicente, A. A.-
dc.date.accessioned2010-02-18T15:56:33Z-
dc.date.available2010-02-18T15:56:33Z-
dc.date.issued2010-
dc.identifier.citation"Food Hydrocolloids". ISSN 0268-005X. 24:4 (2010) 330–335.por
dc.identifier.issn0268-005Xpor
dc.identifier.urihttp://hdl.handle.net/1822/10413-
dc.description.abstractThe aim of this work was to evaluate the effect of electric fields applied at different field strength values on mechanical and thermal properties of chitosan films/coatings (obtained from lobster of the Cuban coasts). XRD analyses indicated that electrically treated chitosan films exhibited a more ordered structure and a clearly higher crystallinity when compared with non-treated films, thus displaying significant effects on the value of the crystallinity index (CI). SEM micrographs evidenced that the surface morphology of chitosan films was influenced by the electric field. In fact, the electric field treatment led to a structure with more regular layers as can be seen in the cross-sections of the films observed under SEM. The application of the electric field to chitosan film-forming solutions resulted in an increase of the tensile strength (c.a. 9%) and elongation-at-break (c.a. 18%) of the corresponding chitosan films. The reported results demonstrate that the application of an electric field to film-forming solutions of chitosan is an interesting instrument to taylor relevant properties of the films or coatings produced from them.por
dc.description.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES Brazil)por
dc.description.sponsorshipFundação para a Ciência e a Tecnologia (FCT) - SFRH/BD/23897/2005, RH/BD/32566/2006por
dc.language.isoengpor
dc.publisherElsevierpor
dc.rightsopenAccesspor
dc.subjectEdible coatingspor
dc.subjectElectric fieldspor
dc.subjectPhysical propertiespor
dc.subjectChitosan filmspor
dc.titleInfluence of electric fields on the structure of chitosan edible coatingspor
dc.typearticlepor
dc.peerreviewedyespor
dc.relation.publisherversionwww.elsevier.com/locate/foodhydpor
sdum.number4por
sdum.pagination330–335por
sdum.publicationstatuspublishedpor
sdum.volume24por
oaire.citationStartPage330por
oaire.citationEndPage335por
oaire.citationIssue4por
oaire.citationVolume24por
dc.identifier.doi10.1016/j.foodhyd.2009.10.011-
dc.subject.wosScience & Technologypor
sdum.journalFood Hydrocolloidspor
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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