INTECIN   20395
INSTITUTO DE TECNOLOGIAS Y CIENCIAS DE LA INGENIERIA "HILARIO FERNANDEZ LONG"
Unidad Ejecutora - UE
artículos
Título:
Garlic powder and wheat bran as fillers: their effect on the physicochemical properties of edible biocomposites
Autor/es:
FAMÁ, LUCÍA, ANA MÔNICA B.Q. BITTANTE, PAULO J.A. SOBRAL, SILVIA GOYANES, LIA N. GERSCHENSON
Revista:
MATERIALS SCIENCE & ENGINEERING. C, BIOMIMETIC MATERIALS, SENSORS AND SYSTEMS
Editorial:
ELSEVIER SCIENCE BV
Referencias:
Año: 2010
ISSN:
0928-4931
Resumen:
Biocomposites with two different fillers, garlic and wheat bran, were studied.
They were based on cassava starch and contained glycerol as a plasticizer and
potassium sorbate as an antimicrobial agent and were characterized by scanning
electron microscopy (SEM), differential scanning calorimetry (DSC) and infrared
spectroscopy (IR). The mechanical performance at room and lower temperatures was
also studied.
SEM micrographies of fractured surfaces of the wheat bran composite films
showed some ruptured particles of fiber while fibrils of garlic on the order of
nanometers were observed when garlic composite films were studied.
Mechanical tests, at room temperature, showed that the addition of wheat bran
led to an increment in the storage modulus (E¡¦) and hardening and a decrease in Tan £_,
while the garlic composite showed a diminishing in the E¡¦ and hardening and did not
produce significant changes in Tan £_ values when compared with systems without
fillers (matrix). In the range between ¡V90¢XC and 20¢XC, all the materials studied
presented two peaks in the Tan Ô curve. In the case of the wheat bran composite, both
relaxation peaks shifted slightly to higher temperatures, broadened and diminished their
intensity when compared with those of the matrix; however garlic composite showed a
similar behavior to the matrix.
DSC thermograms of aqueous systems showed a slight shift of gelatinization
temperature (Tgelatinization) to higher values when the fillers were present. Thermograms
of films showed that both, garlic and wheat bran composites, had a lower melting point
than the matrix
IR data indicated that interaction between starch and fillers determined an
increase in the availability of hydroxyl groups to be involved in a dynamic exchange
with water.
of films showed that both, garlic and wheat bran composites, had a lower melting point
than the matrix
IR data indicated that interaction between starch and fillers determined an
increase in the availability of hydroxyl groups to be involved in a dynamic exchange
with water.
relaxation peaks shifted slightly to higher temperatures, broadened and diminished their
intensity when compared with those of the matrix; however garlic composite showed a
similar behavior to the matrix.
DSC thermograms of aqueous systems showed a slight shift of gelatinization
temperature (Tgelatinization) to higher values when the fillers were present. Thermograms
of films showed that both, garlic and wheat bran composites, had a lower melting point
than the matrix
IR data indicated that interaction between starch and fillers determined an
increase in the availability of hydroxyl groups to be involved in a dynamic exchange
with water.
of films showed that both, garlic and wheat bran composites, had a lower melting point
than the matrix
IR data indicated that interaction between starch and fillers determined an
increase in the availability of hydroxyl groups to be involved in a dynamic exchange
with water.
presented two peaks in the Tan Ô curve. In the case of the wheat bran composite, both
relaxation peaks shifted slightly to higher temperatures, broadened and diminished their
intensity when compared with those of the matrix; however garlic composite showed a
similar behavior to the matrix.
DSC thermograms of aqueous systems showed a slight shift of gelatinization
temperature (Tgelatinization) to higher values when the fillers were present. Thermograms
of films showed that both, garlic and wheat bran composites, had a lower melting point
than the matrix
IR data indicated that interaction between starch and fillers determined an
increase in the availability of hydroxyl groups to be involved in a dynamic exchange
with water.
of films showed that both, garlic and wheat bran composites, had a lower melting point
than the matrix
IR data indicated that interaction between starch and fillers determined an
increase in the availability of hydroxyl groups to be involved in a dynamic exchange
with water.
relaxation peaks shifted slightly to higher temperatures, broadened and diminished their
intensity when compared with those of the matrix; however garlic composite showed a
similar behavior to the matrix.
DSC thermograms of aqueous systems showed a slight shift of gelatinization
temperature (Tgelatinization) to higher values when the fillers were present. Thermograms
of films showed that both, garlic and wheat bran composites, had a lower melting point
than the matrix
IR data indicated that interaction between starch and fillers determined an
increase in the availability of hydroxyl groups to be involved in a dynamic exchange
with water.
of films showed that both, garlic and wheat bran composites, had a lower melting point
than the matrix
IR data indicated that interaction between starch and fillers determined an
increase in the availability of hydroxyl groups to be involved in a dynamic exchange
with water.
fillers (matrix). In the range between ¡V90¢XC and 20¢XC, all the materials studied
presented two peaks in the Tan Ô curve. In the case of the wheat bran composite, both
relaxation peaks shifted slightly to higher temperatures, broadened and diminished their
intensity when compared with those of the matrix; however garlic composite showed a
similar behavior to the matrix.
DSC thermograms of aqueous systems showed a slight shift of gelatinization
temperature (Tgelatinization) to higher values when the fillers were present. Thermograms
of films showed that both, garlic and wheat bran composites, had a lower melting point
than the matrix
IR data indicated that interaction between starch and fillers determined an
increase in the availability of hydroxyl groups to be involved in a dynamic exchange
with water.
of films showed that both, garlic and wheat bran composites, had a lower melting point
than the matrix
IR data indicated that interaction between starch and fillers determined an
increase in the availability of hydroxyl groups to be involved in a dynamic exchange
with water.
relaxation peaks shifted slightly to higher temperatures, broadened and diminished their
intensity when compared with those of the matrix; however garlic composite showed a
similar behavior to the matrix.
DSC thermograms of aqueous systems showed a slight shift of gelatinization
temperature (Tgelatinization) to higher values when the fillers were present. Thermograms
of films showed that both, garlic and wheat bran composites, had a lower melting point
than the matrix
IR data indicated that interaction between starch and fillers determined an
increase in the availability of hydroxyl groups to be involved in a dynamic exchange
with water.
of films showed that both, garlic and wheat bran composites, had a lower melting point
than the matrix
IR data indicated that interaction between starch and fillers determined an
increase in the availability of hydroxyl groups to be involved in a dynamic exchange
with water.
presented two peaks in the Tan Ô curve. In the case of the wheat bran composite, both
relaxation peaks shifted slightly to higher temperatures, broadened and diminished their
intensity when compared with those of the matrix; however garlic composite showed a
similar behavior to the matrix.
DSC thermograms of aqueous systems showed a slight shift of gelatinization
temperature (Tgelatinization) to higher values when the fillers were present. Thermograms
of films showed that both, garlic and wheat bran composites, had a lower melting point
than the matrix
IR data indicated that interaction between starch and fillers determined an
increase in the availability of hydroxyl groups to be involved in a dynamic exchange
with water.
of films showed that both, garlic and wheat bran composites, had a lower melting point
than the matrix
IR data indicated that interaction between starch and fillers determined an
increase in the availability of hydroxyl groups to be involved in a dynamic exchange
with water.
relaxation peaks shifted slightly to higher temperatures, broadened and diminished their
intensity when compared with those of the matrix; however garlic composite showed a
similar behavior to the matrix.
DSC thermograms of aqueous systems showed a slight shift of gelatinization
temperature (Tgelatinization) to higher values when the fillers were present. Thermograms
of films showed that both, garlic and wheat bran composites, had a lower melting point
than the matrix
IR data indicated that interaction between starch and fillers determined an
increase in the availability of hydroxyl groups to be involved in a dynamic exchange
with water.
of films showed that both, garlic and wheat bran composites, had a lower melting point
than the matrix
IR data indicated that interaction between starch and fillers determined an
increase in the availability of hydroxyl groups to be involved in a dynamic exchange
with water.
produce significant changes in Tan £_ values when compared with systems without
fillers (matrix). In the range between ¡V90¢XC and 20¢XC, all the materials studied
presented two peaks in the Tan Ô curve. In the case of the wheat bran composite, both
relaxation peaks shifted slightly to higher temperatures, broadened and diminished their
intensity when compared with those of the matrix; however garlic composite showed a
similar behavior to the matrix.
DSC thermograms of aqueous systems showed a slight shift of gelatinization
temperature (Tgelatinization) to higher values when the fillers were present. Thermograms
of films showed that both, garlic and wheat bran composites, had a lower melting point
than the matrix
IR data indicated that interaction between starch and fillers determined an
increase in the availability of hydroxyl groups to be involved in a dynamic exchange
with water.
of films showed that both, garlic and wheat bran composites, had a lower melting point
than the matrix
IR data indicated that interaction between starch and fillers determined an
increase in the availability of hydroxyl groups to be involved in a dynamic exchange
with water.
relaxation peaks shifted slightly to higher temperatures, broadened and diminished their
intensity when compared with those of the matrix; however garlic composite showed a
similar behavior to the matrix.
DSC thermograms of aqueous systems showed a slight shift of gelatinization
temperature (Tgelatinization) to higher values when the fillers were present. Thermograms
of films showed that both, garlic and wheat bran composites, had a lower melting point
than the matrix
IR data indicated that interaction between starch and fillers determined an
increase in the availability of hydroxyl groups to be involved in a dynamic exchange
with water.
of films showed that both, garlic and wheat bran composites, had a lower melting point
than the matrix
IR data indicated that interaction between starch and fillers determined an
increase in the availability of hydroxyl groups to be involved in a dynamic exchange
with water.
presented two peaks in the Tan Ô curve. In the case of the wheat bran composite, both
relaxation peaks shifted slightly to higher temperatures, broadened and diminished their
intensity when compared with those of the matrix; however garlic composite showed a
similar behavior to the matrix.
DSC thermograms of aqueous systems showed a slight shift of gelatinization
temperature (Tgelatinization) to higher values when the fillers were present. Thermograms
of films showed that both, garlic and wheat bran composites, had a lower melting point
than the matrix
IR data indicated that interaction between starch and fillers determined an
increase in the availability of hydroxyl groups to be involved in a dynamic exchange
with water.
of films showed that both, garlic and wheat bran composites, had a lower melting point
than the matrix
IR data indicated that interaction between starch and fillers determined an
increase in the availability of hydroxyl groups to be involved in a dynamic exchange
with water.
relaxation peaks shifted slightly to higher temperatures, broadened and diminished their
intensity when compared with those of the matrix; however garlic composite showed a
similar behavior to the matrix.
DSC thermograms of aqueous systems showed a slight shift of gelatinization
temperature (Tgelatinization) to higher values when the fillers were present. Thermograms
of films showed that both, garlic and wheat bran composites, had a lower melting point
than the matrix
IR data indicated that interaction between starch and fillers determined an
increase in the availability of hydroxyl groups to be involved in a dynamic exchange
with water.
of films showed that both, garlic and wheat bran composites, had a lower melting point
than the matrix
IR data indicated that interaction between starch and fillers determined an
increase in the availability of hydroxyl groups to be involved in a dynamic exchange
with water.
fillers (matrix). In the range between ¡V90¢XC and 20¢XC, all the materials studied
presented two peaks in the Tan Ô curve. In the case of the wheat bran composite, both
relaxation peaks shifted slightly to higher temperatures, broadened and diminished their
intensity when compared with those of the matrix; however garlic composite showed a
similar behavior to the matrix.
DSC thermograms of aqueous systems showed a slight shift of gelatinization
temperature (Tgelatinization) to higher values when the fillers were present. Thermograms
of films showed that both, garlic and wheat bran composites, had a lower melting point
than the matrix
IR data indicated that interaction between starch and fillers determined an
increase in the availability of hydroxyl groups to be involved in a dynamic exchange
with water.
of films showed that both, garlic and wheat bran composites, had a lower melting point
than the matrix
IR data indicated that interaction between starch and fillers determined an
increase in the availability of hydroxyl groups to be involved in a dynamic exchange
with water.
relaxation peaks shifted slightly to higher temperatures, broadened and diminished their
intensity when compared with those of the matrix; however garlic composite showed a
similar behavior to the matrix.
DSC thermograms of aqueous systems showed a slight shift of gelatinization
temperature (Tgelatinization) to higher values when the fillers were present. Thermograms
of films showed that both, garlic and wheat bran composites, had a lower melting point
than the matrix
IR data indicated that interaction between starch and fillers determined an
increase in the availability of hydroxyl groups to be involved in a dynamic exchange
with water.
of films showed that both, garlic and wheat bran composites, had a lower melting point
than the matrix
IR data indicated that interaction between starch and fillers determined an
increase in the availability of hydroxyl groups to be involved in a dynamic exchange
with water.
presented two peaks in the Tan Ô curve. In the case of the wheat bran composite, both
relaxation peaks shifted slightly to higher temperatures, broadened and diminished their
intensity when compared with those of the matrix; however garlic composite showed a
similar behavior to the matrix.
DSC thermograms of aqueous systems showed a slight shift of gelatinization
temperature (Tgelatinization) to higher values when the fillers were present. Thermograms
of films showed that both, garlic and wheat bran composites, had a lower melting point
than the matrix
IR data indicated that interaction between starch and fillers determined an
increase in the availability of hydroxyl groups to be involved in a dynamic exchange
with water.
of films showed that both, garlic and wheat bran composites, had a lower melting point
than the matrix
IR data indicated that interaction between starch and fillers determined an
increase in the availability of hydroxyl groups to be involved in a dynamic exchange
with water.
relaxation peaks shifted slightly to higher temperatures, broadened and diminished their
intensity when compared with those of the matrix; however garlic composite showed a
similar behavior to the matrix.
DSC thermograms of aqueous systems showed a slight shift of gelatinization
temperature (Tgelatinization) to higher values when the fillers were present. Thermograms
of films showed that both, garlic and wheat bran composites, had a lower melting point
than the matrix
IR data indicated that interaction between starch and fillers determined an
increase in the availability of hydroxyl groups to be involved in a dynamic exchange
with water.
of films showed that both, garlic and wheat bran composites, had a lower melting point
than the matrix
IR data indicated that interaction between starch and fillers determined an
increase in the availability of hydroxyl groups to be involved in a dynamic exchange
with water.
while the garlic composite showed a diminishing in the E¡¦ and hardening and did not
produce significant changes in Tan £_ values when compared with systems without
fillers (matrix). In the range between ¡V90¢XC and 20¢XC, all the materials studied
presented two peaks in the Tan Ô curve. In the case of the wheat bran composite, both
relaxation peaks shifted slightly to higher temperatures, broadened and diminished their
intensity when compared with those of the matrix; however garlic composite showed a
similar behavior to the matrix.
DSC thermograms of aqueous systems showed a slight shift of gelatinization
temperature (Tgelatinization) to higher values when the fillers were present. Thermograms
of films showed that both, garlic and wheat bran composites, had a lower melting point
than the matrix
IR data indicated that interaction between starch and fillers determined an
increase in the availability of hydroxyl groups to be involved in a dynamic exchange
with water.
of films showed that both, garlic and wheat bran composites, had a lower melting point
than the matrix
IR data indicated that interaction between starch and fillers determined an
increase in the availability of hydroxyl groups to be involved in a dynamic exchange
with water.
relaxation peaks shifted slightly to higher temperatures, broadened and diminished their
intensity when compared with those of the matrix; however garlic composite showed a
similar behavior to the matrix.
DSC thermograms of aqueous systems showed a slight shift of gelatinization
temperature (Tgelatinization) to higher values when the fillers were present. Thermograms
of films showed that both, garlic and wheat bran composites, had a lower melting point
than the matrix
IR data indicated that interaction between starch and fillers determined an
increase in the availability of hydroxyl groups to be involved in a dynamic exchange
with water.
of films showed that both, garlic and wheat bran composites, had a lower melting point
than the matrix
IR data indicated that interaction between starch and fillers determined an
increase in the availability of hydroxyl groups to be involved in a dynamic exchange
with water.
presented two peaks in the Tan Ô curve. In the case of the wheat bran composite, both
relaxation peaks shifted slightly to higher temperatures, broadened and diminished their
intensity when compared with those of the matrix; however garlic composite showed a
similar behavior to the matrix.
DSC thermograms of aqueous systems showed a slight shift of gelatinization
temperature (Tgelatinization) to higher values when the fillers were present. Thermograms
of films showed that both, garlic and wheat bran composites, had a lower melting point
than the matrix
IR data indicated that interaction between starch and fillers determined an
increase in the availability of hydroxyl groups to be involved in a dynamic exchange
with water.
of films showed that both, garlic and wheat bran composites, had a lower melting point
than the matrix
IR data indicated that interaction between starch and fillers determined an
increase in the availability of hydroxyl groups to be involved in a dynamic exchange
with water.
relaxation peaks shifted slightly to higher temperatures, broadened and diminished their
intensity when compared with those of the matrix; however garlic composite showed a
similar behavior to the matrix.
DSC thermograms of aqueous systems showed a slight shift of gelatinization
temperature (Tgelatinization) to higher values when the fillers were present. Thermograms
of films showed that both, garlic and wheat bran composites, had a lower melting point
than the matrix
IR data indicated that interaction between starch and fillers determined an
increase in the availability of hydroxyl groups to be involved in a dynamic exchange
with water.
of films showed that both, garlic and wheat bran composites, had a lower melting point
than the matrix
IR data indicated that interaction between starch and fillers determined an
increase in the availability of hydroxyl groups to be involved in a dynamic exchange
with water.
fillers (matrix). In the range between ¡V90¢XC and 20¢XC, all the materials studied
presented two peaks in the Tan Ô curve. In the case of the wheat bran composite, both
relaxation peaks shifted slightly to higher temperatures, broadened and diminished their
intensity when compared with those of the matrix; however garlic composite showed a
similar behavior to the matrix.
DSC thermograms of aqueous systems showed a slight shift of gelatinization
temperature (Tgelatinization) to higher values when the fillers were present. Thermograms
of films showed that both, garlic and wheat bran composites, had a lower melting point
than the matrix
IR data indicated that interaction between starch and fillers determined an
increase in the availability of hydroxyl groups to be involved in a dynamic exchange
with water.
of films showed that both, garlic and wheat bran composites, had a lower melting point
than the matrix
IR data indicated that interaction between starch and fillers determined an
increase in the availability of hydroxyl groups to be involved in a dynamic exchange
with water.
relaxation peaks shifted slightly to higher temperatures, broadened and diminished their
intensity when compared with those of the matrix; however garlic composite showed a
similar behavior to the matrix.
DSC thermograms of aqueous systems showed a slight shift of gelatinization
temperature (Tgelatinization) to higher values when the fillers were present. Thermograms
of films showed that both, garlic and wheat bran composites, had a lower melting point
than the matrix
IR data indicated that interaction between starch and fillers determined an
increase in the availability of hydroxyl groups to be involved in a dynamic exchange
with water.
of films showed that both, garlic and wheat bran composites, had a lower melting point
than the matrix
IR data indicated that interaction between starch and fillers determined an
increase in the availability of hydroxyl groups to be involved in a dynamic exchange
with water.
presented two peaks in the Tan Ô curve. In the case of the wheat bran composite, both
relaxation peaks shifted slightly to higher temperatures, broadened and diminished their
intensity when compared with those of the matrix; however garlic composite showed a
similar behavior to the matrix.
DSC thermograms of aqueous systems showed a slight shift of gelatinization
temperature (Tgelatinization) to higher values when the fillers were present. Thermograms
of films showed that both, garlic and wheat bran composites, had a lower melting point
than the matrix
IR data indicated that interaction between starch and fillers determined an
increase in the availability of hydroxyl groups to be involved in a dynamic exchange
with water.
of films showed that both, garlic and wheat bran composites, had a lower melting point
than the matrix
IR data indicated that interaction between starch and fillers determined an
increase in the availability of hydroxyl groups to be involved in a dynamic exchange
with water.
relaxation peaks shifted slightly to higher temperatures, broadened and diminished their
intensity when compared with those of the matrix; however garlic composite showed a
similar behavior to the matrix.
DSC thermograms of aqueous systems showed a slight shift of gelatinization
temperature (Tgelatinization) to higher values when the fillers were present. Thermograms
of films showed that both, garlic and wheat bran composites, had a lower melting point
than the matrix
IR data indicated that interaction between starch and fillers determined an
increase in the availability of hydroxyl groups to be involved in a dynamic exchange
with water.
of films showed that both, garlic and wheat bran composites, had a lower melting point
than the matrix
IR data indicated that interaction between starch and fillers determined an
increase in the availability of hydroxyl groups to be involved in a dynamic exchange
with water.
produce significant changes in Tan £_ values when compared with systems without
fillers (matrix). In the range between ¡V90¢XC and 20¢XC, all the materials studied
presented two peaks in the Tan Ô curve. In the case of the wheat bran composite, both
relaxation peaks shifted slightly to higher temperatures, broadened and diminished their
intensity when compared with those of the matrix; however garlic composite showed a
similar behavior to the matrix.
DSC thermograms of aqueous systems showed a slight shift of gelatinization
temperature (Tgelatinization) to higher values when the fillers were present. Thermograms
of films showed that both, garlic and wheat bran composites, had a lower melting point
than the matrix
IR data indicated that interaction between starch and fillers determined an
increase in the availability of hydroxyl groups to be involved in a dynamic exchange
with water.
of films showed that both, garlic and wheat bran composites, had a lower melting point
than the matrix
IR data indicated that interaction between starch and fillers determined an
increase in the availability of hydroxyl groups to be involved in a dynamic exchange
with water.
relaxation peaks shifted slightly to higher temperatures, broadened and diminished their
intensity when compared with those of the matrix; however garlic composite showed a
similar behavior to the matrix.
DSC thermograms of aqueous systems showed a slight shift of gelatinization
temperature (Tgelatinization) to higher values when the fillers were present. Thermograms
of films showed that both, garlic and wheat bran composites, had a lower melting point
than the matrix
IR data indicated that interaction between starch and fillers determined an
increase in the availability of hydroxyl groups to be involved in a dynamic exchange
with water.
of films showed that both, garlic and wheat bran composites, had a lower melting point
than the matrix
IR data indicated that interaction between starch and fillers determined an
increase in the availability of hydroxyl groups to be involved in a dynamic exchange
with water.
presented two peaks in the Tan Ô curve. In the case of the wheat bran composite, both
relaxation peaks shifted slightly to higher temperatures, broadened and diminished their
intensity when compared with those of the matrix; however garlic composite showed a
similar behavior to the matrix.
DSC thermograms of aqueous systems showed a slight shift of gelatinization
temperature (Tgelatinization) to higher values when the fillers were present. Thermograms
of films showed that both, garlic and wheat bran composites, had a lower melting point
than the matrix
IR data indicated that interaction between starch and fillers determined an
increase in the availability of hydroxyl groups to be involved in a dynamic exchange
with water.
of films showed that both, garlic and wheat bran composites, had a lower melting point
than the matrix
IR data indicated that interaction between starch and fillers determined an
increase in the availability of hydroxyl groups to be involved in a dynamic exchange
with water.
relaxation peaks shifted slightly to higher temperatures, broadened and diminished their
intensity when compared with those of the matrix; however garlic composite showed a
similar behavior to the matrix.
DSC thermograms of aqueous systems showed a slight shift of gelatinization
temperature (Tgelatinization) to higher values when the fillers were present. Thermograms
of films showed that both, garlic and wheat bran composites, had a lower melting point
than the matrix
IR data indicated that interaction between starch and fillers determined an
increase in the availability of hydroxyl groups to be involved in a dynamic exchange
with water.
of films showed that both, garlic and wheat bran composites, had a lower melting point
than the matrix
IR data indicated that interaction between starch and fillers determined an
increase in the availability of hydroxyl groups to be involved in a dynamic exchange
with water.
fillers (matrix). In the range between ¡V90¢XC and 20¢XC, all the materials studied
presented two peaks in the Tan Ô curve. In the case of the wheat bran composite, both
relaxation peaks shifted slightly to higher temperatures, broadened and diminished their
intensity when compared with those of the matrix; however garlic composite showed a
similar behavior to the matrix.
DSC thermograms of aqueous systems showed a slight shift of gelatinization
temperature (Tgelatinization) to higher values when the fillers were present. Thermograms
of films showed that both, garlic and wheat bran composites, had a lower melting point
than the matrix
IR data indicated that interaction between starch and fillers determined an
increase in the availability of hydroxyl groups to be involved in a dynamic exchange
with water.
of films showed that both, garlic and wheat bran composites, had a lower melting point
than the matrix
IR data indicated that interaction between starch and fillers determined an
increase in the availability of hydroxyl groups to be involved in a dynamic exchange
with water.
relaxation peaks shifted slightly to higher temperatures, broadened and diminished their
intensity when compared with those of the matrix; however garlic composite showed a
similar behavior to the matrix.
DSC thermograms of aqueous systems showed a slight shift of gelatinization
temperature (Tgelatinization) to higher values when the fillers were present. Thermograms
of films showed that both, garlic and wheat bran composites, had a lower melting point
than the matrix
IR data indicated that interaction between starch and fillers determined an
increase in the availability of hydroxyl groups to be involved in a dynamic exchange
with water.
of films showed that both, garlic and wheat bran composites, had a lower melting point
than the matrix
IR data indicated that interaction between starch and fillers determined an
increase in the availability of hydroxyl groups to be involved in a dynamic exchange
with water.
presented two peaks in the Tan Ô curve. In the case of the wheat bran composite, both
relaxation peaks shifted slightly to higher temperatures, broadened and diminished their
intensity when compared with those of the matrix; however garlic composite showed a
similar behavior to the matrix.
DSC thermograms of aqueous systems showed a slight shift of gelatinization
temperature (Tgelatinization) to higher values when the fillers were present. Thermograms
of films showed that both, garlic and wheat bran composites, had a lower melting point
than the matrix
IR data indicated that interaction between starch and fillers determined an
increase in the availability of hydroxyl groups to be involved in a dynamic exchange
with water.
of films showed that both, garlic and wheat bran composites, had a lower melting point
than the matrix
IR data indicated that interaction between starch and fillers determined an
increase in the availability of hydroxyl groups to be involved in a dynamic exchange
with water.
relaxation peaks shifted slightly to higher temperatures, broadened and diminished their
intensity when compared with those of the matrix; however garlic composite showed a
similar behavior to the matrix.
DSC thermograms of aqueous systems showed a slight shift of gelatinization
temperature (Tgelatinization) to higher values when the fillers were present. Thermograms
of films showed that both, garlic and wheat bran composites, had a lower melting point
than the matrix
IR data indicated that interaction between starch and fillers determined an
increase in the availability of hydroxyl groups to be involved in a dynamic exchange
with water.
of films showed that both, garlic and wheat bran composites, had a lower melting point
than the matrix
IR data indicated that interaction between starch and fillers determined an
increase in the availability of hydroxyl groups to be involved in a dynamic exchange
with water.
E¡¦) and hardening and a decrease in Tan £_,
while the garlic composite showed a diminishing in the E¡¦ and hardening and did not
produce significant changes in Tan £_ values when compared with systems without
fillers (matrix). In the range between ¡V90¢XC and 20¢XC, all the materials studied
presented two peaks in the Tan Ô curve. In the case of the wheat bran composite, both
relaxation peaks shifted slightly to higher temperatures, broadened and diminished their
intensity when compared with those of the matrix; however garlic composite showed a
similar behavior to the matrix.
DSC thermograms of aqueous systems showed a slight shift of gelatinization
temperature (Tgelatinization) to higher values when the fillers were present. Thermograms
of films showed that both, garlic and wheat bran composites, had a lower melting point
than the matrix
IR data indicated that interaction between starch and fillers determined an
increase in the availability of hydroxyl groups to be involved in a dynamic exchange
with water.
of films showed that both, garlic and wheat bran composites, had a lower melting point
than the matrix
IR data indicated that interaction between starch and fillers determined an
increase in the availability of hydroxyl groups to be involved in a dynamic exchange
with water.
relaxation peaks shifted slightly to higher temperatures, broadened and diminished their
intensity when compared with those of the matrix; however garlic composite showed a
similar behavior to the matrix.
DSC thermograms of aqueous systems showed a slight shift of gelatinization
temperature (Tgelatinization) to higher values when the fillers were present. Thermograms
of films showed that both, garlic and wheat bran composites, had a lower melting point
than the matrix
IR data indicated that interaction between starch and fillers determined an
increase in the availability of hydroxyl groups to be involved in a dynamic exchange
with water.
of films showed that both, garlic and wheat bran composites, had a lower melting point
than the matrix
IR data indicated that interaction between starch and fillers determined an
increase in the availability of hydroxyl groups to be involved in a dynamic exchange
with water.
presented two peaks in the Tan Ô curve. In the case of the wheat bran composite, both
relaxation peaks shifted slightly to higher temperatures, broadened and diminished their
intensity when compared with those of the matrix; however garlic composite showed a
similar behavior to the matrix.
DSC thermograms of aqueous systems showed a slight shift of gelatinization
temperature (Tgelatinization) to higher values when the fillers were present. Thermograms
of films showed that both, garlic and wheat bran composites, had a lower melting point
than the matrix
IR data indicated that interaction between starch and fillers determined an
increase in the availability of hydroxyl groups to be involved in a dynamic exchange
with water.
of films showed that both, garlic and wheat bran composites, had a lower melting point
than the matrix
IR data indicated that interaction between starch and fillers determined an
increase in the availability of hydroxyl groups to be involved in a dynamic exchange
with water.
relaxation peaks shifted slightly to higher temperatures, broadened and diminished their
intensity when compared with those of the matrix; however garlic composite showed a
similar behavior to the matrix.
DSC thermograms of aqueous systems showed a slight shift of gelatinization
temperature (Tgelatinization) to higher values when the fillers were present. Thermograms
of films showed that both, garlic and wheat bran composites, had a lower melting point
than the matrix
IR data indicated that interaction between starch and fillers determined an
increase in the availability of hydroxyl groups to be involved in a dynamic exchange
with water.
of films showed that both, garlic and wheat bran composites, had a lower melting point
than the matrix
IR data indicated that interaction between starch and fillers determined an
increase in the availability of hydroxyl groups to be involved in a dynamic exchange
with water.
fillers (matrix). In the range between ¡V90¢XC and 20¢XC, all the materials studied
presented two peaks in the Tan Ô curve. In the case of the wheat bran composite, both
relaxation peaks shifted slightly to higher temperatures, broadened and diminished their
intensity when compared with those of the matrix; however garlic composite showed a
similar behavior to the matrix.
DSC thermograms of aqueous systems showed a slight shift of gelatinization
temperature (Tgelatinization) to higher values when the fillers were present. Thermograms
of films showed that both, garlic and wheat bran composites, had a lower melting point
than the matrix
IR data indicated that interaction between starch and fillers determined an
increase in the availability of hydroxyl groups to be involved in a dynamic exchange
with water.
of films showed that both, garlic and wheat bran composites, had a lower melting point
than the matrix
IR data indicated that interaction between starch and fillers determined an
increase in the availability of hydroxyl groups to be involved in a dynamic exchange
with water.
relaxation peaks shifted slightly to higher temperatures, broadened and diminished their
intensity when compared with those of the matrix; however garlic composite showed a
similar behavior to the matrix.
DSC thermograms of aqueous systems showed a slight shift of gelatinization
temperature (Tgelatinization) to higher values when the fillers were present. Thermograms
of films showed that both, garlic and wheat bran composites, had a lower melting point
than the matrix
IR data indicated that interaction between starch and fillers determined an
increase in the availability of hydroxyl groups to be involved in a dynamic exchange
with water.
of films showed that both, garlic and wheat bran composites, had a lower melting point
than the matrix
IR data indicated that interaction between starch and fillers determined an
increase in the availability of hydroxyl groups to be involved in a dynamic exchange
with water.
presented two peaks in the Tan Ô curve. In the case of the wheat bran composite, both
relaxation peaks shifted slightly to higher temperatures, broadened and diminished their
intensity when compared with those of the matrix; however garlic composite showed a
similar behavior to the matrix.
DSC thermograms of aqueous systems showed a slight shift of gelatinization
temperature (Tgelatinization) to higher values when the fillers were present. Thermograms
of films showed that both, garlic and wheat bran composites, had a lower melting point
than the matrix
IR data indicated that interaction between starch and fillers determined an
increase in the availability of hydroxyl groups to be involved in a dynamic exchange
with water.
of films showed that both, garlic and wheat bran composites, had a lower melting point
than the matrix
IR data indicated that interaction between starch and fillers determined an
increase in the availability of hydroxyl groups to be involved in a dynamic exchange
with water.
relaxation peaks shifted slightly to higher temperatures, broadened and diminished their
intensity when compared with those of the matrix; however garlic composite showed a
similar behavior to the matrix.
DSC thermograms of aqueous systems showed a slight shift of gelatinization
temperature (Tgelatinization) to higher values when the fillers were present. Thermograms
of films showed that both, garlic and wheat bran composites, had a lower melting point
than the matrix
IR data indicated that interaction between starch and fillers determined an
increase in the availability of hydroxyl groups to be involved in a dynamic exchange
with water.
of films showed that both, garlic and wheat bran composites, had a lower melting point
than the matrix
IR da