| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277315 | Journal of Food Engineering | 2013 | 10 Pages |
Abstract
⺠The properties of film forming dispersions and films depend of the quantity of chitosan incorporated. ⺠Increasing chitosan ratio will increase gloss, thick, resistance and extensibility of the wheat starch films. ⺠We study that increasing chitosan ratio seems to inhibit starch retrogradation. ⺠We report a notable antimicrobial effect in the blend films when the proportion of chitosan was 50%. ⺠The obtaining of edible antibacterial films with thermoplastic properties is proposed.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
J. Bonilla, L. Atarés, M. Vargas, A. Chiralt,