Rheological characterization of deacylated/acylated gellan films carrying l-(+)-ascorbic acid
Films developed for supporting l-(+)-ascorbic acid (AA), natural antioxidant for the protection of foods, were rheologically evaluated. A film was formulated by mixing gellan gum with its acylated form to attain a higher AA stability and lower non-enzymatic browning. The polymer mixture allowed obta...
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| Autores principales: | León, P.G., Chillo, S., Conte, A., Gerschenson, L.N., Del Nobile, M.A., Rojas, A.M. |
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| Formato: | JOUR |
| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_0268005X_v23_n7_p1660_Leon |
| Aporte de: |
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