Physicochemical characterization of a heat treated calcium alginate dry film prepared with chicken stock

Solid sodium alginate was dissolved into chicken stock in order to give a final alginate concentration of 0.9 percent (w/v). Calcium ions present in chicken stock were enough to induce ionic gelation. After drying, Fourier transform infrared spectroscopy, thickness and mechanical properties of films...

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Autores principales: Báez, Germán David, Piccirilli, Gisela Noemí, Ballerini, Griselda A., Frattini, Agustín, Busti, Pablo Andrés, Verdini, Roxana Andrea, Delorenzi, Néstor Jorge
Otros Autores: The chicken stock used in this work was prepared by Chef Damian Delorenzi.
Formato: article artículo publishedVersion
Lenguaje:Inglés
Publicado: Wiley 2019
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Acceso en línea:http://hdl.handle.net/2133/14425
http://hdl.handle.net/2133/14425
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