Edible Films of Whey and Cassava Starch: Physical, Thermal, and Microstructural Characterization

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Autor(es): dc.contributorInst Fed Educ Ciencia & Tecnol Goiano-
Autor(es): dc.contributorUniversidade Estadual Paulista (Unesp)-
Autor(es): dc.contributorUniversidade Federal de Goiás (UFG)-
Autor(es): dc.creatorAndrade Martins, Yasmine Ariadne-
Autor(es): dc.creatorFerreira, Samuel Viana-
Autor(es): dc.creatorSilva, Nayane Matias-
Autor(es): dc.creatorSandre, Marcella Fernandes Borges-
Autor(es): dc.creatorOliveira Filho, Josemar Goncalves Oliveira [UNESP]-
Autor(es): dc.creatorLeao, Paulo Victor Toledo-
Autor(es): dc.creatorLeao, Karen Martins-
Autor(es): dc.creatorNicolau, Edmar Soares-
Autor(es): dc.creatorPlacido, Geovana Rocha-
Autor(es): dc.creatorEgea, Mariana Buranelo-
Autor(es): dc.creatorSilva, Marco Antonio Pereira da-
Data de aceite: dc.date.accessioned2022-02-22T00:55:00Z-
Data de disponibilização: dc.date.available2022-02-22T00:55:00Z-
Data de envio: dc.date.issued2021-06-25-
Data de envio: dc.date.issued2021-06-25-
Data de envio: dc.date.issued2020-10-31-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.3390/coatings10111059-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/208967-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/208967-
Descrição: dc.descriptionThe present work aimed to obtain and characterize edible films produced with liquid whey and cassava starch. The films were produced with different proportions of whey (63.75-67.50%) and cassava starch (7.50-11.25%) and characterized in relation to physical, thermal, and microstructural properties. The films showed reduced solubility with increasing concentrations of cassava starch, and those with the highest proportions of whey were more stable to thermal decomposition. The increase in concentration of cassava starch altered the microstructure of the films, making them more irregular and with an accumulation of matter. The production of biodegradable polymer blend films is an important step in the development of films for use in packaging, with the formulation of 67.50/7.50% whey/cassava starch being the best film for continued future work.-
Descrição: dc.descriptionGoiano Federal Institute of Education, Science and Technology, Campus Rio Verde-
Descrição: dc.descriptionFoundation of Support to Research of the State of Goias (Fapeg)-
Descrição: dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)-
Descrição: dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)-
Descrição: dc.descriptionFinancier of Studies and Projects-
Descrição: dc.descriptionInst Fed Educ Ciencia & Tecnol Goiano, Programa Posgrad Tecnol Alimentos, Campus Rio Verde, BR-75901970 Goias, Brazil-
Descrição: dc.descriptionUniv Estadual Paulista, Fac Ciencias Farmaceut, Dept Alimentos & Nutr, BR-14800901 Sao Paulo, Brazil-
Descrição: dc.descriptionUniv Fed Goias, Escola Vet, Campus Samambaia, BR-74690900 Goias, Brazil-
Descrição: dc.descriptionUniv Estadual Paulista, Fac Ciencias Farmaceut, Dept Alimentos & Nutr, BR-14800901 Sao Paulo, Brazil-
Descrição: dc.descriptionGoiano Federal Institute of Education, Science and Technology, Campus Rio Verde: 21/2015-
Formato: dc.format8-
Idioma: dc.languageen-
Publicador: dc.publisherMdpi-
Relação: dc.relationCoatings-
???dc.source???: dc.sourceWeb of Science-
Palavras-chave: dc.subjectcoproduct-
Palavras-chave: dc.subjectthermal degradation-
Palavras-chave: dc.subjectreuse-
Título: dc.titleEdible Films of Whey and Cassava Starch: Physical, Thermal, and Microstructural Characterization-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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