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| 4. |  | KATO JUNIOR, E. T.; YOSHIDA, C. M. P.; REIS, A. B.; MELO, I. S. de; FRANCO, T. T. Fast detection of hydrogen sulfide using a biodegradable colorimetric indicator system. Polymer International, London, v. 60, nº 6, p. 951?956, 2011.| Biblioteca(s): Embrapa Meio Ambiente. |
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| 5. | | REIS, A. B.; YOSHIDA, C. M. P.; VILELA, E. S. D.; NASCIMENTO, R. dos S.; MELO, I. S. de; FRANCO, T. T. Biodegradability kraft paper coated with films emulsified chitosan and palmitic acid. Journal of Research Updates in Polymer Science, v. 2, n. 2, p. 122-131, 2013.| Biblioteca(s): Embrapa Meio Ambiente. |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Instrumentação. Para informações adicionais entre em contato com cnpdia.biblioteca@embrapa.br. |
Registro Completo
|
Biblioteca(s): |
Embrapa Instrumentação. |
|
Data corrente: |
16/11/2004 |
|
Data da última atualização: |
08/03/2010 |
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Autoria: |
HERMANN, P. S. DE P.; YOSHIDA, C. M. P.; ANTUNES, A. J.; MARCONDES, J. A. |
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Título: |
Surface evaluation of whey protein films by atomic force microscopy and water vapour permeability analysis. |
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Ano de publicação: |
2004 |
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Fonte/Imprenta: |
Packaging Technology and Science, Sussex, v.17, n. 5, p. 267-273, 2004. |
|
Idioma: |
Português |
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Conteúdo: |
The atomic force microscopy (AFM) technique is a powerful tool for studying
surfaces and has been used to provide qualitative and quantitative information
about nanometer-scale matter properties that are often inaccessible by any other experimental technique. In this work AFM was used to evaluate the surfaces of
edible films produced with whey protein concentrate (WPC). The morphology and the roughness of the films were analysed. The effects of WPC and plasticizer
concentration were characterized in terms of water vapour permeability (WVP) and roughness parameters. Roughness was calculated through the images captured with AFM. AFM can be useful to identify structural changes of the film resulting from sample preparation. The results showed a relation between water vapour permeability and area roughness, through different sample preparation. The analyses of topography through roughness (Jbtained with AFM, demonstrated the correlation between the morphology of the film, obtained with nanometer resolution and WVP. |
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Palavras-Chave: |
Filmes comestíveis; Força atômica microscópica. |
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Thesaurus NAL: |
roughness. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01645naa a2200193 a 4500
001 1028675
005 2010-03-08
008 2004 bl --- 0-- u #d
100 1 $aHERMANN, P. S. DE P.
245 $aSurface evaluation of whey protein films by atomic force microscopy and water vapour permeability analysis.
260 $c2004
520 $aThe atomic force microscopy (AFM) technique is a powerful tool for studying surfaces and has been used to provide qualitative and quantitative information about nanometer-scale matter properties that are often inaccessible by any other experimental technique. In this work AFM was used to evaluate the surfaces of edible films produced with whey protein concentrate (WPC). The morphology and the roughness of the films were analysed. The effects of WPC and plasticizer concentration were characterized in terms of water vapour permeability (WVP) and roughness parameters. Roughness was calculated through the images captured with AFM. AFM can be useful to identify structural changes of the film resulting from sample preparation. The results showed a relation between water vapour permeability and area roughness, through different sample preparation. The analyses of topography through roughness (Jbtained with AFM, demonstrated the correlation between the morphology of the film, obtained with nanometer resolution and WVP.
650 $aroughness
653 $aFilmes comestíveis
653 $aForça atômica microscópica
700 1 $aYOSHIDA, C. M. P.
700 1 $aANTUNES, A. J.
700 1 $aMARCONDES, J. A.
773 $tPackaging Technology and Science, Sussex$gv.17, n. 5, p. 267-273, 2004.
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