Please use this identifier to cite or link to this item:
|Title:||Physico-chemical properties of alginate-based films: crosslinking and mannuronic/ guluronic ratio effect|
|Author(s):||Costa, Maria J.|
Marques, Arlete L.
Teixeira, J. A.
Cerqueira, Miguel Ângelo Parente Ribeiro
|Citation:||Costa, Maria J.; Marques, Arlete L.; Sillankorva, Sanna; Teixeira, José A.; Cerqueira, Miguel A., Physico-chemical properties of alginate-based films: crosslinking and mannuronic/ guluronic ratio effect. São Paulo School of Advanced Sciences on Reverse Engineering of Processed Foods. Campinas, Brazil, 25 Sep - 4 Oct, 45-46, 2017.|
|Abstract(s):||[Excerpt] Films can be produced by different edible materials such as: polysaccharides, protein, and lipids, with the possible addition of plasticizers and/or surfactants. Their performance is directly related with the material composition and the environmental conditions. Alginate films have been extensively studied, nevertheless their use in the production of edible films ask for the fully understanding of the effect of their main characteristics on the film’s final properties. This work aims to characterize alginatebased films (10 g/L), with different ratios of mannuronic (M) and guluronic (G) acids and cross linking with different concentrations of CaCl2 (0 to 15 g/L). [...]|
|Description:||São Paulo School of Advanced Sciences on Reverse Engineering of Processed Foods|
|Appears in Collections:|
Files in This Item:
|document_47509_1.pdf||546 kB||Adobe PDF||View/Open|
|document_47509_2.pdf||282,23 kB||Adobe PDF||View/Open|