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Biodegradable foams based on cassava starch, sunflower proteins and cellulose fibers obtained by a baking process

Tipo de material: TextoTextoSeries ; Journal of Food Engineering, 85(3), p.435-443, 2008Trabajos contenidos:
  • Salgado, P.R
  • Schmidt, V.C
  • Molina Ortiz, S.E
  • Mauri, A.N
  • Laurindo, J.B
Tema(s): Recursos en línea: Resumen: Biodegradable food packaging trays made from cassava starch, sunflower proteins and cellulose fibers were obtained by a foam baking process. The effect of varying the proportions of these three components on physico-chemical and mechanical properties of the trays was studied, as was the relationship between these properties and the trays' microstructure. All trays presented thicknesses between 1.55 and 1.76 mm, and densities between 0.46 and 0.59 g/cm3. The increment of fiber concentration from 10
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Biodegradable food packaging trays made from cassava starch, sunflower proteins and cellulose fibers were obtained by a foam baking process. The effect of varying the proportions of these three components on physico-chemical and mechanical properties of the trays was studied, as was the relationship between these properties and the trays' microstructure. All trays presented thicknesses between 1.55 and 1.76 mm, and densities between 0.46 and 0.59 g/cm3. The increment of fiber concentration from 10

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