Premium
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.