Effect of the Mixture of Polymers on the Rheological and Technological Properties of Composite Films of Acoupa Weakfish (Cynoscion acoupa) and Cassava Starch (Manihot esculenta C.)
Biopolymers, such as proteins and carbohydrates, can be used for the production of biofilms, as they are biodegradable, biocompatible, and capable of providing adequate technological characteristics for films. This study aimed to evaluate the influence of different concentrations of fish myofibrilla...
Gespeichert in:
| Veröffentlicht in: | Food and bioprocess technology 2021-07, Vol.14 (7), p.1199-1215 |
|---|---|
| Hauptverfasser: | , , , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 1215 |
|---|---|
| container_issue | 7 |
| container_start_page | 1199 |
| container_title | Food and bioprocess technology |
| container_volume | 14 |
| creator | da Silva Pereira, Gleice Vasconcelos da Silva Pereira, Glauce Vasconcelos Xavier Neves, Eleda Maria Paixão Albuquerque, Gilciane Américo de Arimatéia Rodrigues do Rêgo, José Cardoso, Dilson Nazareno Pereira do Socorro Barros Brasil, Davi Joele, Maria Regina Sarkis Peixoto |
| description | Biopolymers, such as proteins and carbohydrates, can be used for the production of biofilms, as they are biodegradable, biocompatible, and capable of providing adequate technological characteristics for films. This study aimed to evaluate the influence of different concentrations of fish myofibrillar proteins and cassava starch on the rheological and technological properties of filmogenic solutions (FS) and films. FS were prepared with 1% protein (fish residue) (F1), 4% starch (F2), 0.5% protein + 2% starch (F3), 1% protein + 2% starch (F4), and 0.5% protein + 4% starch (F5) all with 30% glycerol. Rheological analyzes of apparent viscosity were performed on the filmogenic solutions and were evaluated the technological properties, thermogravimetric (TGA/DTG and DSC), x-ray diffraction, infrared spectroscopy (FTIR-ATR), microscopy (SEM), and spectroscopy (EDS) in elaborate films. The FS showed a non-Newtonian behavior (
n
≠ 1), with dilating and pseudoplastic fluids for proteins and starch, respectively, both model Herschel-Bulkley. The color of the raw materials influenced the color of the films (
p
≤ 0.05). Composite films (F3, F4, and F5) showed better barrier properties in the visible range (350–800 nm), with starch (F1) being the most transparent (
p
≤ 0.05). F4 film showed the best technological properties: PVA, solubility and mechanics. The films with the highest percentage of protein, F1 and F4, presented higher (
p
≤ 0.05) thermal resistance. In addition, starch favored the crystallinity of films (F3, F4, and F5), providing more orderly matrices. The FTIR and EDS analyzes of the films confirmed the successful interaction of proteins and starch. Therefore, the properties of the elaborated composite films indicate that the interaction between biopolymers is positive to produce packaging for different types of food. |
| doi_str_mv | 10.1007/s11947-021-02622-1 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_journals_2548026462</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2548026462</sourcerecordid><originalsourceid>FETCH-LOGICAL-c319t-1a9e490d4f2a2faf0d74f0aae830e9be778348a9ccd1a868f9c9fd168669416d3</originalsourceid><addsrcrecordid>eNp9UctO5DAQjBArAbP8ACdLXOCQwU48SXxEEQNIINAuaI9Wr9MmhkwcbAcx_8UH4skg9raHVr-qqqWuJDlidM4oLc88Y4KXKc1YjCLLUraT7DORL9IF42L3u87pXnLg_TOlBeUs308-LrRGFYjVJLRIbs17GB1u2nvbrVfoPLH9tPrVou3sk1HQEegb8oCq7b8n984O6IJBv-HWdjVYbwKSpelW0-hc2XEA8gfhRRvfkpN63VuvTFSHaXU6qdbgPbwB-R3AqYi6hd60NhD0auywD0Dq-enP5IeGzuPhV54lj8uLh_oqvbm7vK7Pb1KVMxFSBgK5oA3XGWQaNG1KrikAVjlF8RfLssp5BUKphkFVVFoooRtWVEUhOCuafJYcb3UHZ19H9EE-29H18aTMFryKn-ZFFlHZFqWc9d6hloMzK3BryajcuCO37sjojpzckSyS8i3JR3D_hO6f9H9Ynx32lIo</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2548026462</pqid></control><display><type>article</type><title>Effect of the Mixture of Polymers on the Rheological and Technological Properties of Composite Films of Acoupa Weakfish (Cynoscion acoupa) and Cassava Starch (Manihot esculenta C.)</title><source>SpringerNature Journals</source><creator>da Silva Pereira, Gleice Vasconcelos ; da Silva Pereira, Glauce Vasconcelos ; Xavier Neves, Eleda Maria Paixão ; Albuquerque, Gilciane Américo ; de Arimatéia Rodrigues do Rêgo, José ; Cardoso, Dilson Nazareno Pereira ; do Socorro Barros Brasil, Davi ; Joele, Maria Regina Sarkis Peixoto</creator><creatorcontrib>da Silva Pereira, Gleice Vasconcelos ; da Silva Pereira, Glauce Vasconcelos ; Xavier Neves, Eleda Maria Paixão ; Albuquerque, Gilciane Américo ; de Arimatéia Rodrigues do Rêgo, José ; Cardoso, Dilson Nazareno Pereira ; do Socorro Barros Brasil, Davi ; Joele, Maria Regina Sarkis Peixoto</creatorcontrib><description>Biopolymers, such as proteins and carbohydrates, can be used for the production of biofilms, as they are biodegradable, biocompatible, and capable of providing adequate technological characteristics for films. This study aimed to evaluate the influence of different concentrations of fish myofibrillar proteins and cassava starch on the rheological and technological properties of filmogenic solutions (FS) and films. FS were prepared with 1% protein (fish residue) (F1), 4% starch (F2), 0.5% protein + 2% starch (F3), 1% protein + 2% starch (F4), and 0.5% protein + 4% starch (F5) all with 30% glycerol. Rheological analyzes of apparent viscosity were performed on the filmogenic solutions and were evaluated the technological properties, thermogravimetric (TGA/DTG and DSC), x-ray diffraction, infrared spectroscopy (FTIR-ATR), microscopy (SEM), and spectroscopy (EDS) in elaborate films. The FS showed a non-Newtonian behavior (
n
≠ 1), with dilating and pseudoplastic fluids for proteins and starch, respectively, both model Herschel-Bulkley. The color of the raw materials influenced the color of the films (
p
≤ 0.05). Composite films (F3, F4, and F5) showed better barrier properties in the visible range (350–800 nm), with starch (F1) being the most transparent (
p
≤ 0.05). F4 film showed the best technological properties: PVA, solubility and mechanics. The films with the highest percentage of protein, F1 and F4, presented higher (
p
≤ 0.05) thermal resistance. In addition, starch favored the crystallinity of films (F3, F4, and F5), providing more orderly matrices. The FTIR and EDS analyzes of the films confirmed the successful interaction of proteins and starch. Therefore, the properties of the elaborated composite films indicate that the interaction between biopolymers is positive to produce packaging for different types of food.</description><identifier>ISSN: 1935-5130</identifier><identifier>EISSN: 1935-5149</identifier><identifier>DOI: 10.1007/s11947-021-02622-1</identifier><language>eng</language><publisher>New York: Springer US</publisher><subject>Agriculture ; Biocompatibility ; Biodegradability ; Biodegradation ; Biofilms ; Biopolymers ; Biotechnology ; Carbohydrates ; Cassava ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Color ; Computational fluid dynamics ; Fish ; Food Science ; Fourier transforms ; Glycerol ; Infrared spectroscopy ; Original Research ; Polymers ; Proteins ; Pseudoplasticity ; Raw materials ; Rheological properties ; Rheology ; Space telescopes ; Spectrum analysis ; Starch ; Thermal resistance ; X-ray diffraction</subject><ispartof>Food and bioprocess technology, 2021-07, Vol.14 (7), p.1199-1215</ispartof><rights>The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2021</rights><rights>The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2021.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c319t-1a9e490d4f2a2faf0d74f0aae830e9be778348a9ccd1a868f9c9fd168669416d3</citedby><cites>FETCH-LOGICAL-c319t-1a9e490d4f2a2faf0d74f0aae830e9be778348a9ccd1a868f9c9fd168669416d3</cites><orcidid>0000-0002-9702-250X</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s11947-021-02622-1$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s11947-021-02622-1$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,780,784,27924,27925,41488,42557,51319</link.rule.ids></links><search><creatorcontrib>da Silva Pereira, Gleice Vasconcelos</creatorcontrib><creatorcontrib>da Silva Pereira, Glauce Vasconcelos</creatorcontrib><creatorcontrib>Xavier Neves, Eleda Maria Paixão</creatorcontrib><creatorcontrib>Albuquerque, Gilciane Américo</creatorcontrib><creatorcontrib>de Arimatéia Rodrigues do Rêgo, José</creatorcontrib><creatorcontrib>Cardoso, Dilson Nazareno Pereira</creatorcontrib><creatorcontrib>do Socorro Barros Brasil, Davi</creatorcontrib><creatorcontrib>Joele, Maria Regina Sarkis Peixoto</creatorcontrib><title>Effect of the Mixture of Polymers on the Rheological and Technological Properties of Composite Films of Acoupa Weakfish (Cynoscion acoupa) and Cassava Starch (Manihot esculenta C.)</title><title>Food and bioprocess technology</title><addtitle>Food Bioprocess Technol</addtitle><description>Biopolymers, such as proteins and carbohydrates, can be used for the production of biofilms, as they are biodegradable, biocompatible, and capable of providing adequate technological characteristics for films. This study aimed to evaluate the influence of different concentrations of fish myofibrillar proteins and cassava starch on the rheological and technological properties of filmogenic solutions (FS) and films. FS were prepared with 1% protein (fish residue) (F1), 4% starch (F2), 0.5% protein + 2% starch (F3), 1% protein + 2% starch (F4), and 0.5% protein + 4% starch (F5) all with 30% glycerol. Rheological analyzes of apparent viscosity were performed on the filmogenic solutions and were evaluated the technological properties, thermogravimetric (TGA/DTG and DSC), x-ray diffraction, infrared spectroscopy (FTIR-ATR), microscopy (SEM), and spectroscopy (EDS) in elaborate films. The FS showed a non-Newtonian behavior (
n
≠ 1), with dilating and pseudoplastic fluids for proteins and starch, respectively, both model Herschel-Bulkley. The color of the raw materials influenced the color of the films (
p
≤ 0.05). Composite films (F3, F4, and F5) showed better barrier properties in the visible range (350–800 nm), with starch (F1) being the most transparent (
p
≤ 0.05). F4 film showed the best technological properties: PVA, solubility and mechanics. The films with the highest percentage of protein, F1 and F4, presented higher (
p
≤ 0.05) thermal resistance. In addition, starch favored the crystallinity of films (F3, F4, and F5), providing more orderly matrices. The FTIR and EDS analyzes of the films confirmed the successful interaction of proteins and starch. Therefore, the properties of the elaborated composite films indicate that the interaction between biopolymers is positive to produce packaging for different types of food.</description><subject>Agriculture</subject><subject>Biocompatibility</subject><subject>Biodegradability</subject><subject>Biodegradation</subject><subject>Biofilms</subject><subject>Biopolymers</subject><subject>Biotechnology</subject><subject>Carbohydrates</subject><subject>Cassava</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Color</subject><subject>Computational fluid dynamics</subject><subject>Fish</subject><subject>Food Science</subject><subject>Fourier transforms</subject><subject>Glycerol</subject><subject>Infrared spectroscopy</subject><subject>Original Research</subject><subject>Polymers</subject><subject>Proteins</subject><subject>Pseudoplasticity</subject><subject>Raw materials</subject><subject>Rheological properties</subject><subject>Rheology</subject><subject>Space telescopes</subject><subject>Spectrum analysis</subject><subject>Starch</subject><subject>Thermal resistance</subject><subject>X-ray diffraction</subject><issn>1935-5130</issn><issn>1935-5149</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><sourceid>AFKRA</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><recordid>eNp9UctO5DAQjBArAbP8ACdLXOCQwU48SXxEEQNIINAuaI9Wr9MmhkwcbAcx_8UH4skg9raHVr-qqqWuJDlidM4oLc88Y4KXKc1YjCLLUraT7DORL9IF42L3u87pXnLg_TOlBeUs308-LrRGFYjVJLRIbs17GB1u2nvbrVfoPLH9tPrVou3sk1HQEegb8oCq7b8n984O6IJBv-HWdjVYbwKSpelW0-hc2XEA8gfhRRvfkpN63VuvTFSHaXU6qdbgPbwB-R3AqYi6hd60NhD0auywD0Dq-enP5IeGzuPhV54lj8uLh_oqvbm7vK7Pb1KVMxFSBgK5oA3XGWQaNG1KrikAVjlF8RfLssp5BUKphkFVVFoooRtWVEUhOCuafJYcb3UHZ19H9EE-29H18aTMFryKn-ZFFlHZFqWc9d6hloMzK3BryajcuCO37sjojpzckSyS8i3JR3D_hO6f9H9Ynx32lIo</recordid><startdate>20210701</startdate><enddate>20210701</enddate><creator>da Silva Pereira, Gleice Vasconcelos</creator><creator>da Silva Pereira, Glauce Vasconcelos</creator><creator>Xavier Neves, Eleda Maria Paixão</creator><creator>Albuquerque, Gilciane Américo</creator><creator>de Arimatéia Rodrigues do Rêgo, José</creator><creator>Cardoso, Dilson Nazareno Pereira</creator><creator>do Socorro Barros Brasil, Davi</creator><creator>Joele, Maria Regina Sarkis Peixoto</creator><general>Springer US</general><general>Springer Nature B.V</general><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7X2</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>ABJCF</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>HCIFZ</scope><scope>L6V</scope><scope>M0K</scope><scope>M7S</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PTHSS</scope><orcidid>https://orcid.org/0000-0002-9702-250X</orcidid></search><sort><creationdate>20210701</creationdate><title>Effect of the Mixture of Polymers on the Rheological and Technological Properties of Composite Films of Acoupa Weakfish (Cynoscion acoupa) and Cassava Starch (Manihot esculenta C.)</title><author>da Silva Pereira, Gleice Vasconcelos ; da Silva Pereira, Glauce Vasconcelos ; Xavier Neves, Eleda Maria Paixão ; Albuquerque, Gilciane Américo ; de Arimatéia Rodrigues do Rêgo, José ; Cardoso, Dilson Nazareno Pereira ; do Socorro Barros Brasil, Davi ; Joele, Maria Regina Sarkis Peixoto</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c319t-1a9e490d4f2a2faf0d74f0aae830e9be778348a9ccd1a868f9c9fd168669416d3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Agriculture</topic><topic>Biocompatibility</topic><topic>Biodegradability</topic><topic>Biodegradation</topic><topic>Biofilms</topic><topic>Biopolymers</topic><topic>Biotechnology</topic><topic>Carbohydrates</topic><topic>Cassava</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Color</topic><topic>Computational fluid dynamics</topic><topic>Fish</topic><topic>Food Science</topic><topic>Fourier transforms</topic><topic>Glycerol</topic><topic>Infrared spectroscopy</topic><topic>Original Research</topic><topic>Polymers</topic><topic>Proteins</topic><topic>Pseudoplasticity</topic><topic>Raw materials</topic><topic>Rheological properties</topic><topic>Rheology</topic><topic>Space telescopes</topic><topic>Spectrum analysis</topic><topic>Starch</topic><topic>Thermal resistance</topic><topic>X-ray diffraction</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>da Silva Pereira, Gleice Vasconcelos</creatorcontrib><creatorcontrib>da Silva Pereira, Glauce Vasconcelos</creatorcontrib><creatorcontrib>Xavier Neves, Eleda Maria Paixão</creatorcontrib><creatorcontrib>Albuquerque, Gilciane Américo</creatorcontrib><creatorcontrib>de Arimatéia Rodrigues do Rêgo, José</creatorcontrib><creatorcontrib>Cardoso, Dilson Nazareno Pereira</creatorcontrib><creatorcontrib>do Socorro Barros Brasil, Davi</creatorcontrib><creatorcontrib>Joele, Maria Regina Sarkis Peixoto</creatorcontrib><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Engineering Collection</collection><collection>Agricultural Science Database</collection><collection>Engineering Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>Engineering Collection</collection><jtitle>Food and bioprocess technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>da Silva Pereira, Gleice Vasconcelos</au><au>da Silva Pereira, Glauce Vasconcelos</au><au>Xavier Neves, Eleda Maria Paixão</au><au>Albuquerque, Gilciane Américo</au><au>de Arimatéia Rodrigues do Rêgo, José</au><au>Cardoso, Dilson Nazareno Pereira</au><au>do Socorro Barros Brasil, Davi</au><au>Joele, Maria Regina Sarkis Peixoto</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of the Mixture of Polymers on the Rheological and Technological Properties of Composite Films of Acoupa Weakfish (Cynoscion acoupa) and Cassava Starch (Manihot esculenta C.)</atitle><jtitle>Food and bioprocess technology</jtitle><stitle>Food Bioprocess Technol</stitle><date>2021-07-01</date><risdate>2021</risdate><volume>14</volume><issue>7</issue><spage>1199</spage><epage>1215</epage><pages>1199-1215</pages><issn>1935-5130</issn><eissn>1935-5149</eissn><abstract>Biopolymers, such as proteins and carbohydrates, can be used for the production of biofilms, as they are biodegradable, biocompatible, and capable of providing adequate technological characteristics for films. This study aimed to evaluate the influence of different concentrations of fish myofibrillar proteins and cassava starch on the rheological and technological properties of filmogenic solutions (FS) and films. FS were prepared with 1% protein (fish residue) (F1), 4% starch (F2), 0.5% protein + 2% starch (F3), 1% protein + 2% starch (F4), and 0.5% protein + 4% starch (F5) all with 30% glycerol. Rheological analyzes of apparent viscosity were performed on the filmogenic solutions and were evaluated the technological properties, thermogravimetric (TGA/DTG and DSC), x-ray diffraction, infrared spectroscopy (FTIR-ATR), microscopy (SEM), and spectroscopy (EDS) in elaborate films. The FS showed a non-Newtonian behavior (
n
≠ 1), with dilating and pseudoplastic fluids for proteins and starch, respectively, both model Herschel-Bulkley. The color of the raw materials influenced the color of the films (
p
≤ 0.05). Composite films (F3, F4, and F5) showed better barrier properties in the visible range (350–800 nm), with starch (F1) being the most transparent (
p
≤ 0.05). F4 film showed the best technological properties: PVA, solubility and mechanics. The films with the highest percentage of protein, F1 and F4, presented higher (
p
≤ 0.05) thermal resistance. In addition, starch favored the crystallinity of films (F3, F4, and F5), providing more orderly matrices. The FTIR and EDS analyzes of the films confirmed the successful interaction of proteins and starch. Therefore, the properties of the elaborated composite films indicate that the interaction between biopolymers is positive to produce packaging for different types of food.</abstract><cop>New York</cop><pub>Springer US</pub><doi>10.1007/s11947-021-02622-1</doi><tpages>17</tpages><orcidid>https://orcid.org/0000-0002-9702-250X</orcidid></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 1935-5130 |
| ispartof | Food and bioprocess technology, 2021-07, Vol.14 (7), p.1199-1215 |
| issn | 1935-5130 1935-5149 |
| language | eng |
| recordid | cdi_proquest_journals_2548026462 |
| source | SpringerNature Journals |
| subjects | Agriculture Biocompatibility Biodegradability Biodegradation Biofilms Biopolymers Biotechnology Carbohydrates Cassava Chemistry Chemistry and Materials Science Chemistry/Food Science Color Computational fluid dynamics Fish Food Science Fourier transforms Glycerol Infrared spectroscopy Original Research Polymers Proteins Pseudoplasticity Raw materials Rheological properties Rheology Space telescopes Spectrum analysis Starch Thermal resistance X-ray diffraction |
| title | Effect of the Mixture of Polymers on the Rheological and Technological Properties of Composite Films of Acoupa Weakfish (Cynoscion acoupa) and Cassava Starch (Manihot esculenta C.) |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-29T20%3A05%3A02IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Effect%20of%20the%20Mixture%20of%20Polymers%20on%20the%20Rheological%20and%20Technological%20Properties%20of%20Composite%20Films%20of%20Acoupa%20Weakfish%20(Cynoscion%20acoupa)%20and%20Cassava%20Starch%20(Manihot%20esculenta%20C.)&rft.jtitle=Food%20and%20bioprocess%20technology&rft.au=da%20Silva%20Pereira,%20Gleice%20Vasconcelos&rft.date=2021-07-01&rft.volume=14&rft.issue=7&rft.spage=1199&rft.epage=1215&rft.pages=1199-1215&rft.issn=1935-5130&rft.eissn=1935-5149&rft_id=info:doi/10.1007/s11947-021-02622-1&rft_dat=%3Cproquest_cross%3E2548026462%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=2548026462&rft_id=info:pmid/&rfr_iscdi=true |