Edible films are thin layer(s) of bio-based material formed as a part of food to extend their shelf-life. Whey Protein films are proposed to have good mechanical properties and ability to form transparent films. This study was carried out to understand the effects of combining whey protein, pectin and alginate on some physical and mechanical properties of films
Swathi Sirisha Nallan Chakravartula, Federica Balestra, Valentina Siracusa, Santina Romani, Marco Dalla Rosa (2017). PHYSICAL PROPERTIES OF PECTIN-ALGINATE-WHEY PROTEIN EDIBLE FILMS. Valencia : Knowledge Management for Food Innovation - KM4FI.
PHYSICAL PROPERTIES OF PECTIN-ALGINATE-WHEY PROTEIN EDIBLE FILMS
NALLAN CHAKRAVARTULA, SWATHI SIRISHA
Writing – Original Draft Preparation
;Federica BalestraMethodology
;Valentina SiracusaMethodology
;Santina RomaniSupervision
;Marco Dalla RosaFunding Acquisition
2017
Abstract
Edible films are thin layer(s) of bio-based material formed as a part of food to extend their shelf-life. Whey Protein films are proposed to have good mechanical properties and ability to form transparent films. This study was carried out to understand the effects of combining whey protein, pectin and alginate on some physical and mechanical properties of filmsFile in questo prodotto:
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