Preparation and characterization of starch based bionanocomposite films for food packaging applications

dc.contributor.guide	Anandalakshmi, R
dc.coverage.spatial	Chemical Engineering
dc.creator.researcher	Jha, Pankaj
dc.date.accessioned	2022-12-01T11:37:13Z
dc.date.available	2022-12-01T11:37:13Z
dc.date.awarded	2020
dc.date.completed	2020
dc.date.registered	2014
dc.description.abstract	Normal potato starch PS was modified with xanthan gum X using microwave assisted dry heating MADH method at different times such as 0 4 8 and 12 min designated as PSX 0 PSX 4 PSX 8 and PSX 12 respectively The modified potato starches by MADH were compared with conventional dry heating at 130 194 176 C for 240 min PSX 240 min The results exhibited that modified potato starch with xanthan PSX 8 min via MADH showed high peak viscosity increased apparent viscosity with shear rate high wa...
dc.description.note	Not Available
dc.format.accompanyingmaterial	None
dc.format.dimensions	Not Available
dc.format.extent	Not Available
dc.identifier.uri	http://hdl.handle.net/10603/421386
dc.language	English
dc.publisher.institution	DEPARTMENT OF CHEMICAL ENGINEERING
dc.publisher.place	Guwahati
dc.publisher.university	Indian Institute of Technology Guwahati
dc.relation	Not Available
dc.rights	self
dc.source.university	University
dc.subject.keyword	Engineering
dc.subject.keyword	Engineering and Technology
dc.subject.keyword	Engineering Chemical
dc.title	Preparation and characterization of starch based bionanocomposite films for food packaging applications
dc.title.alternative	Not available
dc.type.degree	Ph.D.