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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