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2014 | 14 | 3 |
Tytuł artykułu

Evaluation of water vapor permeability of biodegradable starch-based films

Treść / Zawartość
Warianty tytułu
PL
Ocena przepuszczalności pary wodnej skrobiowych folii biodegradowalnych
Języki publikacji
EN
Abstrakty
EN
PL
Wydawca
-
Rocznik
Tom
14
Numer
3
Opis fizyczny
p.89-94,fig.,ref.
Twórcy
autor
  • Department of Food Process Engineering, Faculty of Production Engineering, University of Life Sciences in Lublin, Doswiadczalna 44, 20-280 Lublin, Poland
autor
  • Department of Food Process Engineering, Faculty of Production Engineering, University of Life Sciences in Lublin, Doswiadczalna 44, 20-280 Lublin, Poland
autor
  • Department of Food Process Engineering, Faculty of Production Engineering, University of Life Sciences in Lublin, Doswiadczalna 44, 20-280 Lublin, Poland
autor
  • Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159 C, 02-776 Warsaw, Poland
autor
  • Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159 C, 02-776 Warsaw, Poland
Bibliografia
  • 1. Alves V.D., Mali S., Beleia A., Grossmann M.V.E. 2007. Effect of glycerol and amylose enrichment on cassava starch film properties, Journal of Food Engineering C, 78(3), 941-946.
  • 2. Bergenholtz K.P., Nielsen P.V. 2002. New improved method for evaluation of growth by food related fungi on biologically derived materials, Journal of Food Science, 67(7), 2745-2749.
  • 3. Bourtoom T., Chinnan M.S. 2008. Preparation and properties of rice starch-chitosan blend biodegradable film, LWT- Food Science and Technology, 41(9), 1633- 1641.
  • 4. Casariego A., Souza B.W.S., Cerqueira M.A., Teixeira J.A., Cruz L., Diaz R., Vicente A.A. 2009. Chitosan/clay films’ properties as affected by biopolymer and clay micro/ nanoparticles’ concentrations, Food Hydrocolloids, 23(7), 1895-1902.
  • 5. Combrzyński M., Mościcki L., Rejak A., Wójtowicz A., Oniszczuk T. 2013. Selected mechanical properties of starch films, TEKA Commission of Motorization and Power Industry in Agriculture, 13(2), 7-12.
  • 6. Galdeano M.C., Mali S., Grossmann M.V.E., Yamashita F., Garcia M.A. 2009a. Effects of plasticizers on the properties of oat starch films, Materials Science and Engineering C, 29(2), 532-538.
  • 7. Galdeano M.C., Grossmann M.V.E., Mali S., Bello- Perez L.A., Garcia M.A., Zamudio-Flores P.B. 2009b. Effects of production process and plasticizers on stability of films and sheets of oat starch, Materials Science and Engineering C, 29(2), 492-498.
  • 8. Jamshidian M., Tehrany E. A., Imran M., Akhtar M.J., Cleymand F., Desobry S. 2012. Structural, mechanical and barrier properties of active PLA-antioxidant films, Journal of Food Engineering, 110(3), 380-389.
  • 9. Janssen L.P.B.M., Moscicki L. (ed.) 2009. Thermoplastic Starch, Wiley-VCH, Weinheim, Germany, ISBN 978-3-527-32888-8.
  • 10. Kechichian V., Ditchfield C., Veiga-Santos P., Tadini C.C. 2010. Natural antimicrobial ingredients incorporated in biodegradable films based on cassava starch, LWT- Food Science and Technology, 43(7), 1088-1094.
  • 11. Kuna-Broniowska I., Gładyszewska B., Ciupak A. 2011. Storage temperature influence on Young modulus of tomato skin, TEKA Commission of Motorization and Power Industry in Agriculture 11, 218-228.
  • 12. Mali S., Sakanaka L.S., Yamashita F., Grossmann M.V.E. 2005. Water sorption and mechanical properties of cassava starch films and their relation to plasticizing effect, Carbohydrate Polymers, 60(3), 283-289.
  • 13. Martelli S.M., Moore G., Paes S.S., Gandolfo C., Laurindo J.B. 2006. Influence of plasticizers on the water sorption isotherms and water vapor permeability of chicken feather keratin films, LWT – Food Science and Technology, 39(3), 292-301.
  • 14. Mitrus M. 2006. Investigations of thermoplastic starch extrusion cooking process stability, TEKA Commission of Motorization and Power Industry in Agriculture, 6A, 138-144.
  • 15. Mościcki L., Mitrus M., Wójtowicz A., Oniszczuk T., Rejak A., Janssen L. 2012. Application of extrusion-cooking for processing of thermoplastic starch (TPS), Food Research International, 47, 291–299.
  • 16. Moscicki L., Mitrus M., Oniszczuk T., Rejak A., Wojtowicz A. 2013. Extrusion-cooking of starch, in: Advances in Agrophysical Research, InTech, Rijeka, ed. Grundas S. Stępniewski A., 319-346, ISBN 978-953-51- 1184-9
  • 17. Orliac O., Rouilly A., Silvestre F., Rigal L. 2003. Effects of various plasticizers on the mechanical properties, water resistance and aging of thermo-moulded films made from sunflower proteins, Industrial Crops and Products, 18(2), 91-100.
  • 18. Rejak A., Wójtowicz A., Oniszczuk T. 2013. Wybrane właściwości folii skrobiowych z dodatkiem Poli(alkoholu winylowego) i oleju lnianego, Przemysł Chemiczny, 92, 11, 2022-2026.
  • 19. Sobral P.J.A., Menegalli F.C., Hubinger M.D., Roques M.A. 2001. Mechanical, water vapor barrier and thermal properties of gelatin based edible films, Food Hydrocolloids, 15(4-6), 423432.
  • 20. Sorrentino A., Gorrasi G., Tortora M., Vittoria V. 2006. Barrier properties of polymer/clay nanocomposites, in: Polymer nanocomposites (ed. Y.-W. Mai, Z.-Z. Yu). Woodhead Publishing Ltd., Cambridge, 273–296.
  • 21. Sothornvit R., Hong S.-I., An D.J., Rhim J.-W. 2010. Effect of clay content on the physical and antimicrobial properties of whey protein isolate/organo-clay composite films, LWT- Food Science and Technology, (43(2), 279- 284.
  • 22. Soulestin J., Prashantha K., Lacrampe M.F., Krawczak P. 2011. Bioplastics Based Nanocomposites for Packaging Applications, in: Handbook of Bioplastics and Biocomposites Engineering Applications (ed. S. Pilla). Wiley-Scrivener, Salem, Hoboken, 77-119.
  • 23. Weber C.J. 2000. Biobased Packaging Materials for the Food Industry, The Royal Veterinary and Agricultural University, Frederiksberg.
  • 24. Veiga-Santos P., Oliveira L.M., Cereda M.P., Scamparini A.R.P. 2007. Sucrose and inverted sugar as plasticizer. Effect on cassava starch–gelatin film mechanical properties, hydrophilicity and water activity, Food Chemistry, 103(2), 55-262.
Typ dokumentu
Bibliografia
Identyfikatory
Identyfikator YADDA
bwmeta1.element.agro-09b8db8a-44de-45ba-8a62-5d13fd840d9f
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