Preparation and physicochemical properties of edible films from gelatin and Andean potato ( Solanum tuberosum  Group Phureja) starch | Zendy

Otálora María Carolina | Zendy; WilchesTorres Andrea | Zendy; Gómez Castaño Jovanny A. | Zendy

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Preparation and physicochemical properties of edible films from gelatin and Andean potato ( Solanum tuberosum Group Phureja) starch

Author(s) -

Otálora María Carolina,

WilchesTorres Andrea,

Gómez Castaño Jovanny A.

Publication year - 2021

Publication title -

international journal of food science and technology

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.831

H-Index - 96

eISSN - 1365-2621

pISSN - 0950-5423

DOI - 10.1111/ijfs.14727

Subject(s) - gelatin , starch , fourier transform infrared spectroscopy , solanum tuberosum , ultimate tensile strength , materials science , thermal stability , raman spectroscopy , chemical engineering , chemistry , food science , composite material , botany , organic chemistry , biology , physics , optics , engineering

A novel edible films from Andean potato ( Solanum tuberosum Group Phureja) starch and gelatin, was developed as an promising alternative to increase value to this tuber with industrial purposes.

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