Mechanical and Barrier Properties of Egg Albumen Films

Gennadios, Aristippos; Weller, Curtis L.; Hanna, Milford A.; Froning, G. W.

doi:10.1111/j.1365-2621.1996.tb13164.x

Cited by 299 publications

(176 citation statements)

References 28 publications

(35 reference statements)

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“…All films with low amounts of glycerol had higher tensile strength and lower percent elongation at break, in agreement with TANADA-PALMU et al [43]. This similar behavior has been reported for other films [16,29,34]. Films with vital gluten and both concentrations of glycerol (15 and 25%) showed significantly higher percent elongation at break than the films made with gluten from Brazilian wheat flours.…”

Section: -Mechanical Propertiessupporting

confidence: 79%

Development and characterization of edible films based on gluten from semi-hard and soft Brazilian wheat flours (development of films based on gluten from wheat flours)

Tanada-Palmu¹,

Grosso²

2003

Ciênc. Tecnol. Aliment.

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Section: -Mechanical Propertiessupporting

confidence: 79%

Development and characterization of edible films based on gluten from semi-hard and soft Brazilian wheat flours (development of films based on gluten from wheat flours)

Tanada-Palmu¹,

Grosso²

2003

Ciênc. Tecnol. Aliment.

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“…The total acidity, soluble solids and pH values were determined according to the Adolfo Lutz Institute-IAL (2005). The color was determined according to the method described by Gennadios et al (1996). The L*, a* and b* values were determined using a Minolta CR 400 (Konica Minolta, São Paulo, Brazil) colorimeter with standards and D65 CIELab.…”

Section: Physicochemical Analysismentioning

confidence: 99%

Optimization of tropical fruit juice based on sensory and nutritional characteristics

et al. 2017

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The objective of this study was, through mixing design and response surface methodology, to optimize a reduced calorie mixed juice of persimmon, orange and pineapple based the sensory and nutritional characteristics. This study also aimed to carry out the survey of the physicochemical characteristics that are desirable in this product. It was found that juice of these fruits, when combined, have better sensory and nutritional characteristics than when isolated. The consumer has a preference for mixed fruit juices made up of orange, pineapple and persimmon that are sweeter and more acidic and regarding color, consumers prefer a juice with less intense red color. According to evaluation, the most recommended mixed juice formulations are 50% pineapple and 50% persimmon, and 33% pineapple, 33% persimmon, and 33% orange.

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“…The colour of the films was expressed as L*-value (lightness), a*-value (redness/greenness) and b*-value (yellowness/blueness). Total colour difference (DE*) was calculated as follows (Gennadios et al 1996):…”

Section: Colourmentioning

confidence: 99%

Influence of palm oil and glycerol on properties of fish skin gelatin-based films

2016

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Properties of fish skin gelatin film incorporated with palm oil at 50 and 75 % (w/w) as affected by glycerol at 0-30 % (w/w) were investigated. Increases in water vapour permeability and elongation at break along with decrease in tensile strength were noticed when levels of glycerol were increased (p \ 0.05). Decrease in L*-and a*-values with coincidental increase in b*-and DE*-values were observed in emulsified films when amount of palm oil incorporated increased (p \ 0.05). Light transmittance of all films increased as glycerol levels were increased (p \ 0.05). FTIR results suggested that the protein-protein interaction in film matrix decreased when palm oil was incorporated. Films added with palm oil had lower glass transition and degradation temperatures than control films. The addition of 75 % palm oil and 10 % glycerol improved water vapour barrier property of fish skin gelatin films without drastic alteration of mechanical properties.

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Mechanical and Barrier Properties of Egg Albumen Films

Cited by 299 publications

References 28 publications

Development and characterization of edible films based on gluten from semi-hard and soft Brazilian wheat flours (development of films based on gluten from wheat flours)

Development and characterization of edible films based on gluten from semi-hard and soft Brazilian wheat flours (development of films based on gluten from wheat flours)

Optimization of tropical fruit juice based on sensory and nutritional characteristics

Influence of palm oil and glycerol on properties of fish skin gelatin-based films

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