Synergistic effects between κ-carrageenan and locust bean gum on physicochemical properties of edible films made thereof

The development of mixed systems, formed by locustbeangum (LBG), and κ-carrageenan (κ-car) can offer new interesting applications such as the development of ediblefilms with particular properties. κ-car/LBG blend films with different ratios were developed, and their effects on films’ physical proper...

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Detalhes bibliográficos
Autor principal: Martins, Joana (author)
Outros Autores: Cerqueira, M. A. (author), Bourbon, A. I. (author), Pinheiro, A. C. (author), Souza, B. W. S. (author), Vicente, A. A. (author)
Formato: article
Idioma:eng
Publicado em: 2012
Assuntos:
Food packaging
Biopolymers
Edible films
Synergistic interactions
Galactomannan
Science & Technology
Texto completo:http://hdl.handle.net/1822/21207
País:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/21207

Texto Completo

http://hdl.handle.net/1822/21207

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