Microstructure and color of starch–gum films: Effect of gum deacetylation and additives. Part 2

Xanthan gum deacetylation, additives (sucrose, soybean oil, sodium phosphate and propylene glycol) and pH modifications influence on cassava starch-based films microstructure and color has been studied. X-ray diffraction and microscopic analysis have demonstrated that sucrose addition influenced ( p

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Bibliographic Details
Published in:Food hydrocolloids 2005, Vol.19 (6), p.1064-1073
Main Authors: Veiga-Santos, P., Suzuki, C.K., Cereda, M.P., Scamparini, A.R.P.
Format: Article
Language:English
Subjects:
acetylation
Biofilms
Biological and medical sciences
cassava starch
Color
crystallization
deacetylation
edible films
Food additives
Food industries
food packaging
Fundamental and applied biological sciences. Psychology
General aspects
microscopy
Microstructure
packaging materials
propylene glycol
sodium phosphate
soybean oil
Starch
Starch and starchy product industries
storage quality
sucrose
X-ray diffraction
Xanthan gum
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Description
Summary:Xanthan gum deacetylation, additives (sucrose, soybean oil, sodium phosphate and propylene glycol) and pH modifications influence on cassava starch-based films microstructure and color has been studied. X-ray diffraction and microscopic analysis have demonstrated that sucrose addition influenced ( p
ISSN:0268-005X
1873-7137
DOI:10.1016/j.foodhyd.2005.02.007