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Registros recuperados: 6
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Chitosan film incorporated with Garcinia atroviridis for the packaging of Indian mackerel (Rastrelliger kanagurta) Ciência e Agrotecnologia
Zaman,Nurshahira Binti Khairul; Lin,Nyam Kar; Phing,Pui Liew.
ABSTRACT Herbs and spices, having antimicrobial effect, can be incorporated into edible films, to extend product shelf life and the reduce the risk of microbial growth on food. The aim of this study is to develop chitosan film incorporated with Garcinia atroviridis, also known as ‘asam gelugur’, ‘asam gelugo’, or ‘asam keping’. The film with different concentrations of Garcinia atroviridis (1 to 5% v/v) with chitosan (1.5% w/v) were investigated for its physical, mechanical and antibacterial properties. With the increase of Garcinia atroviridis extract incorporated, water solubility of the films increases (from 21.17 to 53.61%). Increase of Garcinia atroviridis incorporated into chitosan film also increase the total color difference. Film with higher...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Herbs; Edible film; Storage.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542018000600666
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Effects of different packaging techniques on the microbiological and physicochemical properties of coated pumpkin slices Ciênc. Tecnol. Aliment.
AKSU,Filiz; URAN,Harun; DÜLGER ALTINER,Dilek; SANDIKÇI ALTUNATMAZ,Sema.
Abstract In this study the effects of zein film coating along with benzoic acid on the quality of sliced pumpkin samples, which were packaged with different techniques were investigated. The samples were allocated into different groups and were treated with different processes. Following processing, the samples were stored at +4 °C for twenty days. Physicochemical and microbiological analyses were carried out on the samples once every five days during the storage period. According to color analysis, the L* value was observed to have significantly decreased in the processed and packaged samples in comparison with the control group. Besides, a* and b* values increased in all groups. It was determined that zein film alone did not exhibit the expected...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Edible film; Zein; Packaging; Pumpkin.
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000300549
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Hydrophobic edible films made up of tomato cutin and pectin. Repositório Alice
MANRICH, A.; MOREIRA, F. K. V.; OTONI, C. G.; LOREVICE, M. V.; MARTINS, M. A.; MATTOSO, L. H. C..
bitstream/item/179096/1/P-17.0217-Hidrophobic-edible-films....pdf
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Biopolymer; Edible film; Water resistance; Hydrophobicity.
Ano: 2017 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1081776
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Nanocomposite edible films from mango puree reinforced with cellulose nanofibers. Repositório Alice
AZEREDO, H. M. C. de; MATTOSO, L. H. C.; WOOD, D.; WILLIAMS, T. G.; AVENA-BUSTILLOS, R. J.; McHUGH, T. H..
2009
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Edible film; Food packaging; Mechanical properties; Nanofibers; Nanotechnology.
Ano: 2009 URL: http://www.alice.cnptia.embrapa.br/handle/doc/574551
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Utilization of Uncaria gambir Roxb filtrate in the formation of bioactive edible films based on corn starch Ciênc. Tecnol. Aliment.
SANTOSO,Budi; HAZIRAH,Ranti; PRIYANTO,Gatot; HERMANTO,dan; SUGITO,dan.
Abstract The objective of this research was to determine the effect of Uncaria gambir Roxb filtrate addition on functional edible films based on corn starch. This study used a Factorial Randomized Completely Design with two treatments and three replication for each treatment. The first factor was the concentration of Uncaria gambir Roxb filtrate (20%, 30%, 40%) and the second factor was the mixing separation method (filtering, centrifuge 1000 rpm, centrifuge 2000 rpm). The results showed that treatment of Uncaria gambir Roxb filtrate and the mixing separation method had significant effect on thickness, elongation percentage, water vapour transmission rate, antioxidant and antibacterial activities of edible film. The interaction of Uncaria gambir Roxb...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Corn starch; Edible film; Filtrate; Uncaria gambir Roxby.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000400837
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Water sorption and water permeability properties of edible film made from potato peel waste Ciênc. Tecnol. Aliment.
OTHMAN,Siti Hajar; EDWAL,Siti Amirah Mohammad; RISYON,Nazratul Putri; BASHA,Roseliza Kadir; A. TALIB,Rosnita.
Abstract The water sorption and permeability properties of edible film produced from potato peel waste was investigated under different levels of relative humidity (23, 33, 43, 57, 75% RH) and temperatures (5, 30, 50 °C). The water sorption behaviour and isotherms of the film were investigated by fitting water sorption data to the Peleg model and the Guggenheim, Anderson de Boer model (GAB model). The amount of moisture content, time required for the moisture content of the film to reach equilibrium, water sorption rate, and water sorption capacity increased when the relative humidity increased. The effect of temperature on moisture content, water sorption rate, water sorption capacity, and monolayer moisture content is complex and related to the water...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Edible film; Food packaging; Water permeability; Water sorption.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000500063
Registros recuperados: 6
Primeira ... 1 ... Última
 

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