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Abstract
Application of natural polymers to forming edible films for food applications has been reviewed. Due to the hydrophilic nature of proteins and polysaccharides, films prepared from these polymers are too susceptible to moisture. Modification of them with critically selected a suitable compounds can result in their improved functional properties and making them useful for food packaging.
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- Category:
- Conference activity
- Type:
- publikacja w wydawnictwie zbiorowym recenzowanym (także w materiałach konferencyjnych)
- Title of issue:
- 14th International Symposium of Students and Young Mechanical Engineers :''Advances in Chemical and Mechanical Engineering". - Vol. 1/2, Gdansk, 5th-7th May 2011 strony 207 - 209
- Language:
- English
- Publication year:
- 2011
- Bibliographic description:
- Gottfried K., Staroszczyk H., Kołodziejska I.: Functional properties of edible films for food applications - a review// 14th International Symposium of Students and Young Mechanical Engineers :''Advances in Chemical and Mechanical Engineering". - Vol. 1/2, Gdansk, 5th-7th May 2011/ ed. ed. C. Fijało. - Faculty Mechanical Engineering, Chemical Faculty Gdansk University of Technology. Gdańsk: , 2011, s.207-209
- Verified by:
- Gdańsk University of Technology
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