Constrained mixture design applied to the development of cassava starch–chitosan blown films

► Starch–chitosan–glycerol blends were studied in extruded films. ► Small amounts of chitosan (

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Bibliographic Details
Published in:Journal of food engineering 2012-01, Vol.108 (2), p.262-267
Main Authors: Pelissari, Franciele M., Yamashita, Fábio, Garcia, María A., Martino, Miriam N., Zaritzky, Noemi E., Grossmann, Maria Victoria E.
Format: Article
Language:English
Subjects:
Biological and medical sciences
Biopolymers
Cassava
Chitosan
Constraints
Experimental design
Food engineering
Food industries
Foods
Fundamental and applied biological sciences. Psychology
General aspects
Glycerols
Mechanical properties
Opacity
Permeability
Starch and starchy product industries
Starches
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Description
Summary:► Starch–chitosan–glycerol blends were studied in extruded films. ► Small amounts of chitosan (
ISSN:0260-8774
1873-5770
DOI:10.1016/j.jfoodeng.2011.09.004