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dc.contributor.authorPeña Serna, Carolina-
dc.contributor.authorLopes Filho, José Francisco-
dc.date.accessioned2023-05-06T16:55:39Z-
dc.date.available2023-05-06T16:55:39Z-
dc.date.issued2015-
dc.identifier.citationSerna CP, Filho JF. Biodegradable Zein-Based Blend Films: Structural, Mechanical and Barrier Properties. Food Technol Biotechnol. 2015 Sep;53(3):348-353. doi: 10.17113/ftb.53.03.15.3725.spa
dc.identifier.issn1330-9862-
dc.identifier.urihttps://hdl.handle.net/10495/34856-
dc.description.abstractABSTRACT: The effect of adding a hydrocolloid on the structural, mechanical and barrier properties of zein-based blend films is evaluated. Zein-oleic acid blend fi lm with added xanthan gum (Z-OA-XG) showed higher water solubility (13.09 %) and opacity (8.49 AU/mm) than zein-oleic acid (Z-OA) fi lm (10.80 % and 5.19 AU/mm, respectively). Furthermore, Z-OA film had greater flexibility with lower Young’s Modulus (YM=5.02 MPa) and higher elongation at break (η=10.62 %); nonetheless, it was less resistant to tension (tensile strength σ=8.5 MPa) than Z-OA-XG fi lm, which showed YM, η and σ of 6.38 MPa, 6.66 % and 10.485 MPa, respectively. Both films had glossy and homogeneous structure with comparable water vapour and oxygen barrier properties around 4.39·10–11 and 1.82·10–13 g/(Pa·s·m), respectively. Based on that, xanthan gum structure influenced mainly mechanical and light barrier properties of zein-oleic acid blend films.spa
dc.format.extent6spa
dc.format.mimetypeapplication/pdfspa
dc.language.isoengspa
dc.publisherUniversidad de Zagreb, Facultad de Tecnología y Biotecnología de Alimentosspa
dc.type.hasversioninfo:eu-repo/semantics/publishedVersionspa
dc.rightsinfo:eu-repo/semantics/openAccessspa
dc.rights.urihttp://creativecommons.org/licenses/by/2.5/co/*
dc.titleBiodegradable Zein-Based Blend Films: Structural, Mechanical and Barrier Propertiesspa
dc.typeinfo:eu-repo/semantics/articlespa
dc.publisher.groupGrupo de Investigación en Ciencias Agrarias -GRICA-spa
dc.identifier.doi10.17113/ftb.53.03.15.3725-
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85spa
dc.rights.accessrightshttp://purl.org/coar/access_right/c_abf2spa
dc.identifier.eissn1334-2606-
oaire.citationtitleFood Technology and Biotechnologyspa
oaire.citationstartpage348spa
oaire.citationendpage353spa
oaire.citationvolume53spa
oaire.citationissue3spa
thesis.degree.disciplinesin facultad - programaspa
dc.rights.creativecommonshttps://creativecommons.org/licenses/by/4.0/spa
dc.publisher.placeZagreb, Croaciaspa
dc.type.coarhttp://purl.org/coar/resource_type/c_2df8fbb1spa
dc.type.redcolhttps://purl.org/redcol/resource_type/ARTspa
dc.type.localArtículo de investigaciónspa
dc.subject.decsBiodegradación Ambiental-
dc.subject.decsBiodegradation, Environmental-
dc.subject.decsPermeabilidad-
dc.subject.decsPermeability-
dc.subject.lembMicroestructura-
dc.subject.lembMicrostructure-
dc.description.researchgroupidCOL0009556spa
dc.relation.ispartofjournalabbrevFood Technol. Biotechnol.spa
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