Investigation of the Effects of Rosemary Extract on Barrier and Colorimetric Properties of Mungbean Starch Films

Investigation of the Effects of Rosemary Extract on Barrier and Colorimetric Properties of Mungbean Starch Films

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<p>Barrier properties are one of the most important factors in the edible film. In this study, edible mungbean films were prepared containing (0%, 15%, 30%, 45%) concentrations of rosemary aqueous extract. Then the effect of rosemary was investigated on colorimetric and barrier properties (wat...

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Bibliographic Details
Main Authors:	H. Safari Maznabi, A. Reza MohammadiNafchi
Format:	Article
Language:	English
Published:	Islamic Azad University 2013-08-01
Series:	Journal of Chemical Health Risks
Subjects:	starch film mungbean , rosemary extract , barrier properties , colorimetery
Online Access:	http://www.jchr.org/index.php/JCHR/article/view/156

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