Development and characterization of edible films based on gluten from semi-hard and soft brazilian wheat flours (development of films based on gluten from wheat flours)

Development and characterization of edible films based on gluten from semi-hard and soft brazilian wheat flours (development of films based on gluten from wheat flours)

El artc̕ulo muestra una metodologa̕ para crear pelc̕ulas comestibles a base de gluten. El gluten que usaron los investigadores fue de cuatro tipos de trigo de Brasil: dos <U+0093>semi-duros" y dos "suaves"; se prepararon ensayos de resistencia mecǹica y de propiedades de barrer...

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Detaylı Bibliyografya
Diğer Yazarlar: Tanada-Palmu Patrc̕ia Sayuri, Grosso Carlos Raimundo Ferreira, Sociedade Brasileira de Ciencia e Tecnologa̕ de Alimentos
Materyal Türü: Kitap
Dil:İngilizce
Konular:
Industria de envases
Biotecnologa̕ de alimentos
Envases para alimentos
Conservacin̤ de alimentos
Tecnologa̕ de alimentos
Container industry
Food biotechnology
Food containers
Food preservation
Food technology
Pelc̕ulas comestibles
Gluten vital
Propiedades mecǹicas
Permeabilidad
Edible films
Vital gluten
Mechanical properties
Permeability
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Development and characterization of edible films based on gluten from semi-hard and soft brazilian wheat flours (development of films based on gluten from wheat flours)

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