Characterization of Composite Edible Films Based on Pectin/Alginate/Whey Protein Concentrate

Edible films and coatings gained renewed interest in the food packaging sector with polysaccharide and protein blending being explored as a promising strategy to improve properties of edible films. The present work studies composite edible films in different proportions of pectin (P), alginate (A) a...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Materials 2019-08, Vol.12 (15), p.2454
Hauptverfasser:	Chakravartula, Swathi Sirisha Nallan, Soccio, Michela, Lotti, Nadia, Balestra, Federica, Dalla Rosa, Marco, Siracusa, Valentina
Format:	Artikel
Sprache:	eng
Schlagworte:	Additives Alginates Antioxidants Biodegradability Coloring agents Crosslinking Emulsifiers Food Food packaging Glycerol Optical properties Pectin Product safety Protective coatings Proteins Reagents Variance analysis Wettability Whey
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!