Biodegradable and Edible Starch Composites with Fiber-Rich Lentil Flour to Use as Food Packaging

Following the new eco-friendly technologies for food packaging, biodegradable composites with edible components as starch, glycerol, and lentil flour rich in fiber (0, 0.5 wt.% and 1.0 wt.%) are developed. The lentil flour, obtained from the residue of a commercial lentil protein extraction process,...

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Detalles Bibliográficos
Autores principales: Ochoa-Yepes, O., Medina-Jaramillo, C., Guz, L., Famá, L.
Formato: JOUR
Materias:
biodegradability
edible composites
physicochemical properties
rich-fiber lentil flour
starch
Biodegradability
Composting
Packaging machines
Starch
Biodegradable composites
Eco-friendly technologies
Homogeneous dispersions
Physicochemical property
Protein extraction process
Rich-fiber lentil flour
Starch composites
Water vapor permeability
Fibers
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_00389056_v70_n7-8_p_OchoaYepes
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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