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Interaction Between Caseinate and Carrageenans Results in Different Physical and Mechanical Properties of Edible Films Cover

Interaction Between Caseinate and Carrageenans Results in Different Physical and Mechanical Properties of Edible Films

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 22 (2018): Issue 1 (August 2018)
By: Alfonso Totosaus,  Reyna Gutierrez and  M. Lourdes Pérez-Chabela  
Open Access
|Aug 2018

Authors

Alfonso Totosaus

atotosaus@tese.edu.mx

Mexico

Reyna Gutierrez

Mexico

M. Lourdes Pérez-Chabela

Biotechnology Department, Universidad Autonoma Metropolitana Iztapapala, Mexico City, Mexico
DOI: https://doi.org/10.2478/aucft-2018-0002 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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Language: English
Page range: 13 - 24
Published on: Aug 29, 2018
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
Edible films,
Caseinate,
Carrageenans,
Response surface methodology,
Mechanical properties,
Water vapor permeability
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2018 Alfonso Totosaus, Reyna Gutierrez, M. Lourdes Pérez-Chabela, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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