In this work we studied the influence of the drying temperature and relative humidity on the
solubility, mechanical properties, water vapor permeability (WVP), and drying time of …

The optimal formulation for the preparation of amaranth flour films plasticized with glycerol
and sorbitol was obtained by a multi-response analysis. The optimization aimed to achieve …

Films forming solutions composed of Amaranth (Amaranthus cruentus) flour (4.0 g/100 mL),
stearic acid (5− 15 g/100 g of flour), and glycerol (25− 35 g/100 g of flour) were prepared by …

Amaranth protein–lipid (PL) and protein (P) films were elaborated and compared with
amaranth flour films in order to determine the contribution of the interactions between the …

Moisture sorption kinetics of cassava flour film was investigated at various relative humidities
(RH). Their curves were fitted to a Peleg model. This film was also studied for its sorption …

Rice flour is a low-cost starchy material, produced from rice that is broken during processing.
Rice flour-based films have promising application on food packaging, because of their …

The objective of this investigation was to develop a starch-methylcellulose edible film by
evaluating and optimising the combined effects of plasticiser (glycerol) content and blending …

Pea starch films were produced with various plasticizers (glucose, fructose, mannose,
sorbitol, and glycerol). Effects of plasticizer content (4.34 to 10.87 mmol/g of dry starch) and …

The tensile properties, water vapor permeability, oxygen permeability at different relative
humidities (RH), and water solubility of edible films made of high‐amylose rice starch (RS) …

Effects of plasticizers (glycerol, sorbitol, and 1: 1 mixture of glycerol and sorbitol) on moisture
sorption characteristics of cassava starch films were investigated at three levels of plasticizer …