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| Galdeano,Melicia Cintia; Wilhelm,Allan Eduardo; Mali,Suzana; Grossmann,Maria Victória Eiras. |
| The aim of this study was to investigate the effect of thickness (between 80 and 120 µm) on apparent opacity, water vapor permeability and mechanical properties (tensile and puncture) of oat starch films plasticized with glycerol, sorbitol, glycerol:sorbitol mixture, urea and sucrose. Films were stored under 11, 57, 76 and 90% relative humidity (RH) to study the mechanical properties. It was observed that the higher the thickness, the higher was the opacity values. Films without the plasticizer were more opaque in comparison with the plasticized ones. Glycerol:sorbitol films presented increased elongation with increasing thickness at all RH. Puncture force showed a strong dependence on the film thickness, except for the films plasticized with sucrose. In... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Plasticizers; Tensile; Puncture; Permeability; Opacity; Glycerol. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132013000400014 |
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| CORDEIRO, C. de S.; FORATO, L. A.; BERNARDES FILHO, R.; NASSU, R. T.. |
| During the shelf-life of fresh meat, physical, chemical, microbiological, and sensory changes may occur. To avoid such changes, the combination of vacuum-packaging and use of edible coatings make a good strategy. This study aimed to evaluate the physicochemical characteristics of vacuum-packaged lamb meat combined with different zein-based edible coatings containing different vegetable oils (pink pepper, rosemary, olive oil, and the combinations of olive oil + pink pepper or rosemary), stored at 5 ± 1 °C. Parameters including pH, instrumental color, water holding capacity (WHC), shear force, and thiobarbituric acid reactive substances (TBARS) were analyzed every seven days, for 29 days. Significant differences (P<0.05) were observed in coating effects... |
| Tipo: Artigo de periódico |
Palavras-chave: Revestimento comestível; Carne ovina; Óleo de pimenta rosa; Óleo de alecrim; Plastificante; Zeína; Carne Fresca; Óleo Vegetal; Azeite; Embalagem a Vácuo; Food packaging; Plasticizers. |
| Ano: 2019 |
URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1112487 |
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| Cordeiro,Cecília de Souza; Forato,Lucimara Aparecida; Bernardes Filho,Rubens; Nassu,Renata Tieko. |
| ABSTRACT: During the shelf-life of fresh meat, physical, chemical, microbiological, and sensory changes may occur. To avoid such changes, the combination of vacuum-packaging and use of edible coatings make a good strategy. This study aimed to evaluate the physicochemical characteristics of vacuum-packaged lamb meat combined with different zein-based edible coatings containing different vegetable oils (pink pepper, rosemary, olive oil, and the combinations of olive oil + pink pepper or rosemary), stored at 5 ± 1 °C. Parameters including pH, instrumental color, water holding capacity (WHC), shear force, and thiobarbituric acid reactive substances (TBARS) were analyzed every seven days, for 29 days. Significant differences (P<0.05) were observed in... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Packaging; Plasticizers; Stability. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019001000753 |
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