The effect of fatty acids on the physicochemical properties of edible films composed of gelatin and gluten proteins

The effect of fatty acids on the physicochemical properties of edible films composed of gelatin and gluten proteins

Farayde Matta Fakhouri, Silvia Maria Martelli, Thiago Caon, José Ignacio Velasco, Rodolfo Cardoso Buontempo, Ana Paula Bilck, Lúcia Helena Innocentini Mei

ARTIGO

Inglês

In this study, edible films were prepared with different wheat gluten (GLU) and gelatin (GEL) ratios by the solvent casting technique using glycerol (GLY) or sorbitol (SOR) as plasticizers. Fatty acids (caproic, caprylic, capric, lauric, myristic or palmitic) were also added to a previously selected...

Fechado

The effect of fatty acids on the physicochemical properties of edible films composed of gelatin and gluten proteins

Farayde Matta Fakhouri, Silvia Maria Martelli, Thiago Caon, José Ignacio Velasco, Rodolfo Cardoso Buontempo, Ana Paula Bilck, Lúcia Helena Innocentini Mei


										

The effect of fatty acids on the physicochemical properties of edible films composed of gelatin and gluten proteins

Farayde Matta Fakhouri, Silvia Maria Martelli, Thiago Caon, José Ignacio Velasco, Rodolfo Cardoso Buontempo, Ana Paula Bilck, Lúcia Helena Innocentini Mei

    Fontes

    Food science and technology

    Vol. 87 (Jan., 2018), p. 293-300