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	Provedor de dados Ciênc. Tecnol. Aliment. (3) Autor VELAZQUEZ,Gonzalo (3) AGUIRRE-LOREDO,Rocio Yaneli (1) AGUIRRE-LOREDO,Yaneli (1) ALVARADO,Sofia (1) AMAYA-LLANO,Silvia Lorena (1) DÍAZ-CRUZ,Claudio Alonso (1) GONZÁLEZ-JASSO,Eva (1) MORALES-SÁNCHEZ,Eduardo (1) PALOS,Isidro (1) REGALADO-GONZÁLEZ,Carlos (1) RODRIGUEZ-HERNANDEZ,Adriana Inés (1) SANDOVAL,Glória (1) TELLEZ,Simón (1) Mais... Palavra-chave Ataulfo mango (1) Biodegradable films (1) Chitosan film (1) Enzymatic cross-linking (1) GAB model (1) Moisture adsorption isotherm (1) Pectin methylesterase (1) Tensile and water vapor properties (1) Thermal inactivation (1) Mais... Tipo do documento Info:eu-repo/semantics/article (3) Ano 2017 (1) 2016 (1) 2015 (1) País Brazil (3) Idioma Inglês (3)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 3 Primeira ... 1 ... Última The effect of relative humidity on tensile strength and water vapor permeability in chitosan, fish gelatin and transglutaminase edible films Ciênc. Tecnol. Aliment. ALVARADO,Sofia; SANDOVAL,Glória; PALOS,Isidro; TELLEZ,Simón; AGUIRRE-LOREDO,Yaneli; VELAZQUEZ,Gonzalo. Abstract Composite films of chitosan, fish gelatin and microbial transglutaminase (MTgase) were developed. Films were produced by the casting method and dried at room temperature for 30 h, conditioned for 7 days at 30 °C at a relative humidity (RH) from 11 to 90%, and characterized. Chitosan:fish gelatin films in different proportions (100:0, 75:25, 50:50) with MTgase, were subjected to tensile properties and water vapor transmission (WVT) testing. The results showed that tensile strength decreased with an increase in RH and with an increase in gelatin content. Percent of elongation also increased with increasing RH and gelatin concentration. Water vapor transmission showed an increase proportional to an increase in RH with the presence of gelatin being... Tipo: Info:eu-repo/semantics/article Palavras-chave: Biodegradable films; Tensile and water vapor properties; Enzymatic cross-linking. Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000400690 Modelling the effect of temperature on the water sorption isotherms of chitosan films Ciênc. Tecnol. Aliment. AGUIRRE-LOREDO,Rocio Yaneli; RODRIGUEZ-HERNANDEZ,Adriana Inés; VELAZQUEZ,Gonzalo. Abstract The interaction of the water molecules from the environment with foods and other materials can be evaluated using sorption isotherms. Films and biodegradable films are susceptible to changes in their functional characteristics due to adsorbed water. The amount of moisture that biodegradable films can adsorb depends on the temperature, relative humidity of the storage area and chemical composition. Several mathematical models can be used to describe the behavior of sorption isotherms in biodegradable films and some of them have been modified to include the temperature parameter into the equation. In this research, the original and modified BET, GAB, Halsey, Henderson and Oswin models were assessed to determine their suitability describing the... Tipo: Info:eu-repo/semantics/article Palavras-chave: Chitosan film; Moisture adsorption isotherm; GAB model. Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000100112 Thermal inactivation kinetics of partially purified mango pectin methylesterase Ciênc. Tecnol. Aliment. DÍAZ-CRUZ,Claudio Alonso; REGALADO-GONZÁLEZ,Carlos; MORALES-SÁNCHEZ,Eduardo; VELAZQUEZ,Gonzalo; GONZÁLEZ-JASSO,Eva; AMAYA-LLANO,Silvia Lorena. Abstract Kinetic parameters of thermal inactivation of pectin methylesterase (PME) in a partially purified mango enzyme extract were determined. The PME of mango partially purified by salting out showed different patterns of thermal inactivation, indicating the presence of a thermostable fraction at 70 °C and a thermolabile fraction at lower temperatures. The inactivation of the thermostable fraction exhibited a linear behavior that yielded a z-value of 9.44 °C and an activation energy (Ea) of 245.6 kJ mol-1 K-1 using the Arrhenius model. The thermostable mango PME fraction represented 17% of total crude enzyme extract, which emphasizes the importance of residual enzyme activity after heat treatment. Tipo: Info:eu-repo/semantics/article Palavras-chave: Thermal inactivation; Pectin methylesterase; Ataulfo mango. Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000200282 Registros recuperados: 3 Primeira ... 1 ... Última

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