PRODUCTION AND EVALUATION OF COMPOSITE FILMS PROPERTIES BASED ON QUINCE SEED MUCILAGE AND WHEY PROTEIN ISOLATE

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

ZANGANEH Z.; SADEGHI MAHOONAK A.R.; GHORBANI M.; KASHANINJAD M.; AGHAJANI N.

Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2017 | Volume:14 | Issue:67 Page(s): 203-211

Download Full-Text

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Persian Verion

View:

1,135

Download:

Cites:

Information Journal Paper

Title

PRODUCTION AND EVALUATION OF COMPOSITE FILMS PROPERTIES BASED ON QUINCE SEED MUCILAGE AND WHEY PROTEIN ISOLATE

Author(s)

Keywords

EDIBLE FILMQ2

QUINCE SEED MUCILAGEQ1

WHEY PROTEIN ISOLATEQ1

PHYSICALQ2

MECHANICAL AND BARRIER PROPERTIESQ1

Abstract

In this study, QUINCE SEED MUCILAGE (Qsm) was extracted in the best optimal way and composite EDIBLE FILMs based on QUINCE SEED MUCILAGE and WHEY PROTEIN ISOLATE (Wpi) were prepared in different proportions of 0: 100, 30: 70, 50: 50, 70: 30 and 100: 0. In the following, the effect of the addition of the different proportion of QUINCE SEED MUCILAGE and WHEY PROTEIN ISOLATE on PHYSICAL, MECHANICAL AND BARRIER PROPERTIES of EDIBLE FILMs resulted from them was studied. Qsm and Wpi were totally good compatible to make solutions and films. The results showed that increasing of the percentage of Wpi in produced films caused to increase thickness, moisture and solubility of produced films. However, the amount of water absorption decreased mechanical properties of the films showed when the percentage of Qsm is increased, maximum force at rupture of the film is increased and distance elongation at break is decreased. In color measurement of produced films, lightness (L) was significantly improved as Wpi content increased, but yellowness (a) decreased. When the Qsm content and also, water vapor permeability was lowered by the growth of the Qsm content.

Cites

No record.

References

No record.

Cite

APA: Copy

ZANGANEH, Z., SADEGHI MAHOONAK, A.R., GHORBANI, M., KASHANINJAD, M., & AGHAJANI, N.. (2017). PRODUCTION AND EVALUATION OF COMPOSITE FILMS PROPERTIES BASED ON QUINCE SEED MUCILAGE AND WHEY PROTEIN ISOLATE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(67), 203-211. SID. https://sid.ir/paper/71616/en

Vancouver: Copy

ZANGANEH Z., SADEGHI MAHOONAK A.R., GHORBANI M., KASHANINJAD M., AGHAJANI N.. PRODUCTION AND EVALUATION OF COMPOSITE FILMS PROPERTIES BASED ON QUINCE SEED MUCILAGE AND WHEY PROTEIN ISOLATE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2017;14(67):203-211. Available from: https://sid.ir/paper/71616/en

IEEE: Copy

Z. ZANGANEH, A.R. SADEGHI MAHOONAK, M. GHORBANI, M. KASHANINJAD, and N. AGHAJANI, “PRODUCTION AND EVALUATION OF COMPOSITE FILMS PROPERTIES BASED ON QUINCE SEED MUCILAGE AND WHEY PROTEIN ISOLATE,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 67, pp. 203–211, 2017, [Online]. Available: https://sid.ir/paper/71616/en

Related Journal Papers