Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/9449

Full metadata record
DC FieldValueLanguage
dc.contributor.authorCasariego, A.-
dc.contributor.authorSouza, B. W. S.-
dc.contributor.authorCerqueira, M. A.-
dc.contributor.authorTeixeira, J. A.-
dc.contributor.authorCruz, L.-
dc.contributor.authorDíaz, R.-
dc.contributor.authorVicente, A. A.-
dc.date.accessioned2009-08-07T10:34:30Z-
dc.date.available2009-08-07T10:34:30Z-
dc.date.issued2009-10-
dc.identifier.citation"Food Hydrocolloids". ISSN 0268-005X. 23:7 (Oct. 2009) 1895-1902.por
dc.identifier.issn0268-005Xpor
dc.identifier.urihttp://hdl.handle.net/1822/9449-
dc.description.abstractBlends of chitosan (from Cuban lobster) and clay micro/nanoparticles were prepared by dispersion of the clay particles in the film matrix and the films obtained were characterized in terms of water solubility, water vapor, oxygen and carbon dioxide permeability, optical, mechanical and thermal properties using an Instron universal testing machine, differential scanning calorimetry, thermogravimetric analyses and scanning electron microscopy (SEM). The water vapor barrier properties of the films were significantly improved by incorporation of clay in their composition, while the water solubility decreased as the clay concentration increased (for a constant chitosan concentration). The tensile strength of chitosan/clay films increased significantly with increasing chitosan and clay concentrations, while the values of elongation decreased slightly for high values of chitosan concentration. Tm increased with the increase of chitosan concentration, but the changes in Tm with the addition of clay were not significant. Polynomial models were fitted to the experimental data in order to facilitate future design of chitosan/clay film systems.por
dc.description.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES, Brazil)por
dc.description.sponsorshipFundação para a Ciência e a Tecnologia (FCT)por
dc.description.sponsorshipαLFA VALNATURA Project of Europe Aid Cooperation Officepor
dc.language.isoengpor
dc.publisherElsevierpor
dc.rightsopenAccesspor
dc.subjectChitosanpor
dc.subjectClaypor
dc.subjectMicro/nanocompositepor
dc.subjectGas permeabilitypor
dc.subjectMechanical propertiespor
dc.subjectThermal propertiespor
dc.titleChitosan/clay films' properties as affected by biopolymer and clay micro/nanoparticles' concentrationspor
dc.typearticlepor
dc.peerreviewedyespor
sdum.number7por
sdum.pagination1895-1902por
sdum.publicationstatuspublishedpor
sdum.volume23por
oaire.citationStartPage1895por
oaire.citationEndPage1902por
oaire.citationIssue7por
oaire.citationVolume23por
dc.identifier.doi10.1016/j.foodhyd.2009.02.007por
dc.subject.wosScience & Technologypor
sdum.journalFood Hydrocolloidspor
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

Files in This Item:
File Description SizeFormat 
Casariego_FoodHydrocoll.pdf551,57 kBAdobe PDFView/Open

Partilhe no FacebookPartilhe no TwitterPartilhe no DeliciousPartilhe no LinkedInPartilhe no DiggAdicionar ao Google BookmarksPartilhe no MySpacePartilhe no Orkut
Exporte no formato BibTex mendeley Exporte no formato Endnote Adicione ao seu ORCID