Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/53811

TitlePhysico-chemical properties of alginate-based films: crosslinking and mannuronic/ guluronic ratio effect
Author(s)Costa, Maria J.
Marques, Arlete L.
Sillankorva, Sanna
Teixeira, J. A.
Cerqueira, Miguel Ângelo Parente Ribeiro
Issue date25-Sep-2017
CitationCosta, 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). [...]
TypeAbstract
DescriptionSão Paulo School of Advanced Sciences on Reverse Engineering of Processed Foods
URIhttp://hdl.handle.net/1822/53811
Publisher versionhttps://www.espca.extensao.fea.unicamp.br
Peer-Reviewedyes
AccessOpen access
Appears in Collections:CEB - Resumos em Livros de Atas / Abstracts in Proceedings

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