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The influence of the plasticizer on the quality of edible agar-based films

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dc.contributor.author PUŞCĂŞELU (GHEORGHITA), R.
dc.contributor.author AMARIEI, S.
dc.date.accessioned 2019-11-14T20:20:49Z
dc.date.available 2019-11-14T20:20:49Z
dc.date.issued 2016
dc.identifier.citation PUŞCĂŞELU (GHEORGHITA), R., AMARIEI, S. The influence of the plasticizer on the quality of edible agar-based films. In: Modern technologies, in the food industry–2016 (MTFI-2016): proc. of the intern. conf., 20-22 october, 2016. Chişinău, 2016, pp. 76-81. ISBN 978-9975-87-138-9. en_US
dc.identifier.isbn 978-9975-87-138-9
dc.identifier.uri http://repository.utm.md/handle/5014/6886
dc.description.abstract This study aims to investigate the influence of glycerol on agar-based films. It has identified the optimal plasticizer concentration in order to obtain a film with superior characteristics unlike the one obtained 100% from agar. The film with the best properties was obtained from 1.5 g agar and 1 g glycerol: flexibility, smoothness, transparency, homogenous structure without any pores or cracks. Although having lower solubility than the film made entirely from agar, it is not suitable for packaging liquids orhigh humidity products; in this case, films will be enhanced with lipid compounds, which will increase the degree of hydrophobicity of the material. en_US
dc.language.iso en en_US
dc.publisher Tehnica UTM en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject edible film en_US
dc.subject packaging en_US
dc.subject agar en_US
dc.title The influence of the plasticizer on the quality of edible agar-based films en_US
dc.type Article en_US


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