Use of response surface methodology (RSM) to optimize pea starch–chitosan novel edible film formulation

The aim of this study was to develop an optimal formulation for preparation of edible films from chitosan, pea starch and glycerol using response surface methodology. Three independent variables were assigned comprising chitosan (1–2%), pea starch (0.5–1.5%) and glycerol (0.5–1%) to design an empiri...

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Detalhes bibliográficos
Publicado no:J Food Sci Technol
Main Authors: Thakur, Rahul, Saberi, Bahareh, Pristijono, Penta, Stathopoulos, Costas E., Golding, John B., Scarlett, Christopher J., Bowyer, Michael, Vuong, Quan V.
Formato: Artigo
Idioma:Inglês
Publicado em: Springer India 2017
Assuntos:
Original Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC5502018/
https://ncbi.nlm.nih.gov/pubmed/28740283
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2664-y
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