Rheological, mechanical and moisture sorption characteristics of cassava starch-konjac glucomannan blend films

2011 ◽  
Vol 63 (11) ◽  
pp. 728-739 ◽  
Author(s):  
Soumya B. Nair ◽  
Alummoottil N. Jyothi ◽  
Moothandasserry S. Sajeev ◽  
Rajasekhara Misra
Keyword(s):  
Moisture Sorption ◽  
Cassava Starch ◽  
Konjac Glucomannan ◽  
Blend Films ◽  
Sorption Characteristics

Dynamic Moisture Sorption Characteristics of Enzyme-Resistant Recrystallized Cassava Starch

2011 ◽  
Vol 12 (3) ◽  
pp. 660-671 ◽  
Author(s):  
Christopher Mutungi ◽  
Stefan Schuldt ◽  
Calvin Onyango ◽  
Yvonne Schneider ◽  
Doris Jaros ◽  
...  
Keyword(s):  
Moisture Sorption ◽  
Cassava Starch ◽  
Sorption Characteristics

Effects of Hasten Drying and Storage Conditions on Properties and Microstructure of Konjac Glucomannan-Whey Protein Isolate Blend Films

2017 ◽  
Vol 13 (1) ◽  
pp. 49-59 ◽  
Author(s):  
Theeranun Janjarasskul ◽  
Kanitha Tananuwong ◽  
Manusawee Leuangsukrerk ◽  
Thunyaluck Phupoksakul ◽  
Chaleeda Borompichaichartkul
Keyword(s):  
Whey Protein ◽  
Whey Protein Isolate ◽  
Storage Conditions ◽  
Protein Isolate ◽  
Konjac Glucomannan ◽  
Blend Films ◽  
And Storage

scholarly journals Shelf life estimation of preconditioned brown or unpolished rice (Oryza sativa) and its effect in microwave puffing

2019 ◽  
Vol 38 (03) ◽  
Author(s):  
Ajay Kumar Swarnakar
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Salt Content ◽  
Brown Rice ◽  
Moisture Sorption ◽  
Quality Characteristic ◽  
Life Estimation ◽  
Puffed Rice ◽  
Optimized Conditions ◽  
Sorption Characteristics

Microwave puffing of prepacked preconditioned brown rice can provides a hygienic, fresh and nutritious puffed rice as compared to conventional puffed rice. Pre-puffing conditioning (salt infusion) makes brown rice more hygroscopic therefore long storage of preconditioned brown rice reduces the puffing quality. This study was conducted to estimate the shelf life of prepacked conditioned brown rice in wrapped paper envelope with low density polythene for its microwave puffing. Preconditioning of brown rice was carried out at optimized conditions i.e., parboiling pressure (303 kPa) and time (14 min), preconditioning temperature (76.7 °C), salt content (3.5% (w/w), and pre-puffing moisture content (11.6 % (wb)). These packets were stored at 38±2 °C temperature and 90% relative humidity. Moisture sorption characteristics can be well described by Henderson model. Shelf life of preconditioned brown rice was estimated 36 days by its puffing quality characteristic and found that moisture content of preconditioned brown rice reaches 15.27% (wb).

Preparation and characterization of konjac glucomannan and ethyl cellulose blend films

2015 ◽  
Vol 44 ◽  
pp. 229-236 ◽  
Author(s):  
Xing Li ◽  
Fatang Jiang ◽  
Xuewen Ni ◽  
Wenli Yan ◽  
Yapeng Fang ◽  
...  
Keyword(s):  
Ethyl Cellulose ◽  
Konjac Glucomannan ◽  
Blend Films

Antioxidant and antibacterial activities of cassava starch and whey protein blend films containing rambutan peel extract and cinnamon oil for active packaging

LWT ◽  
2020 ◽  
Vol 130 ◽  
pp. 109573 ◽  
Author(s):  
Rungsima Chollakup ◽  
Siraprapa Pongburoos ◽  
Watthana Boonsong ◽  
Nattaporn Khanoonkon ◽  
Kunat Kongsin ◽  
...  
Keyword(s):  
Whey Protein ◽  
Antibacterial Activities ◽  
Cassava Starch ◽  
Active Packaging ◽  
Cinnamon Oil ◽  
Blend Films ◽  
Peel Extract
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