Journal ArticleDOI
Starch content affects physicochemical properties of corn and cassava starch-based films
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TLDR
In this article, the authors evaluated the starch content influence on physicochemical properties of corn and cassava starch-based films manufactured by casting and found that higher starch content promoted an increase in thickness and a reduction in water vapor permeability.About:
This article is published in Industrial Crops and Products.The article was published on 2017-12-15. It has received 131 citations till now. The article focuses on the topics: Starch.read more
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Starch-Based Coatings for Preservation of Fruits and Vegetables
Mayra Sapper,Amparo Chiralt +1 more
TL;DR: In this paper, a review of the starch-based ECs used to preserve the main properties of fruits and vegetables in postharvest conditions as well as the different factors affecting the coating efficiency, such as surface properties or incorporation of antifungal compounds.
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Changes in the Crystallinity Degree of Starch Having Different Types of Crystal Structure after Mechanical Pretreatment
TL;DR: This paper examines the effect of mechanical activation on the amorphization of starch having different types of crystalline structure (A-type corn starch; B-type potato starch; and C-type tapioca starch) by X-ray diffraction analysis.
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Influence of Starch Composition and Molecular Weight on Physicochemical Properties of Biodegradable Films.
TL;DR: Findings show that all the studied starches can be considered suitable for manufacturing resistant and flexible films with similar properties to those of synthetic low-density polyethylene (LDPE), by a simple and environmentally-friendly process.
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Development and characterization of pH-indicator films based on cassava starch and blueberry residue by thermocompression
TL;DR: In this paper, an analysis of color change and compounds migration were conducted in the films with blueberry residue as pH change indicator, which led to the formation of less compact films with high oxygen permeability, despite the irregular dispersion of the residue on the polymer matrix identified by optical microscopy.
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Corn and cassava starch with carboxymethyl cellulose films and its mechanical and hydrophobic properties.
Katiany Mansur Tavares,Adriana de Campos,Milene Corso Mitsuyuki,Bruno Ribeiro Luchesi,José Manoel Marconcini +4 more
TL;DR: The addition of CMC improved the tensile, increasing the strength of corn and cassava starch films and their blends with CMC by casting and turning corn starch/CMC films into less hydrophilic material and reducing its water vapor permeability rate, which made this material promising for several applications, including food packaging.
References
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Journal ArticleDOI
Morphological, thermal and rheological properties of starches from different botanical sources
TL;DR: In this paper, the main sources of starches, such as corn, rice, wheat, potato, and rice, are compared and compared significantly in composition, morphology, thermal, rheological and retrogradation properties, and the results show that potato starch exhibits higher swelling power, solubility, paste clarity and viscosity than wheat, rice or corn.
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Starch-composition, fine structure and architecture
TL;DR: In this paper, a review of the current state of knowledge about starch structure in perspective and integrating aspects of starch composition, interactions, architecture and functionality is presented, and the authors highlight the need to understand in more depth the structure of starch granules and how this complex organisation controls functionality.
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Natural-based plasticizers and biopolymer films: A review
TL;DR: The use of natural and/or biodegradable plasticizers, with low toxicity and good compatibility with several plastics, resins, rubber and elastomers in substitution of conventional plasticizers attracted the market along with the increasing worldwide trend towards use of biopolymers.
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Composition, molecular structure, and physicochemical properties of tuber and root starches: a review.
TL;DR: The major carbohydrate of tuber and root crops is starch, which accounts for 16-24% of their total weight as mentioned in this paper, and substantial progress has been made in understanding the relationship between starch structure and physicochemical properties.
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Loss of crystalline and molecular order during starch gelatinisation: origin of the enthalpic transition
David R. Cooke,Michael J. Gidley +1 more
TL;DR: In this paper, the disruption of molecular oders which occur during the gelatinisation of starch granules has been studied by isolating dried samples from maize, waxy maize, wheat, potatoe, and tapioca starches after defined thermal pre-treatments.