Data/hora: 16/06/2024 01:17:18

Biblioteca(s): 	Embrapa Instrumentação.	
Data corrente: 	16/11/2004	
Data da última atualização: 	08/03/2010	
Autoria: 	HERMANN, P. S. DE P.; YOSHIDA, C. M. P.; ANTUNES, A. J.; MARCONDES, J. A.	
Título: 	Surface evaluation of whey protein films by atomic force microscopy and water vapour permeability analysis.	
Ano de publicação: 	2004	
Fonte/Imprenta: 	Packaging Technology and Science, Sussex, v.17, n. 5, p. 267-273, 2004.	
Idioma: 	Português	
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.	
Palavras-Chave: 	Filmes comestíveis; Força atômica microscópica.	
Thesaurus Nal: 	roughness.	
Categoria do assunto: 	--	
Registro original: 	Embrapa Instrumentação (CNPDIA)	
Exemplares: 	CNPDIA - (8466-1) - UPC - SP - -- - PROCI-04.00021 -  - 2004.00021 - DIS