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with chitosan concentration, whereas the L values decreased. The glycerol increasing concentration produced anincrease in Yellow Index and b value.2. Mastromatteo M., Chillo S., Buonocore G.G., Massaro A., Conte A., Del Nobile M.A. 2008.Effects of Spelt and Wheat Bran on the Performances of Wheat Gluten Films. Journal ofFood Engineering. 88, 202-212.The individual and interactive effects of the spelt and wheat bran as well as glycerol, on the properties of wheatgluten edible film were investigated using response surface methodology. Tests were run to determine water vapourpermeability, mechanical and dynamical properties and colour of the film as well as the rheological propertiesof the film forming solution. Results highlight that the glycerol presence had a negative effect on water vaporpermeability values of the films (increase of permeability), whereas the bran presence had a positive influence(decrease of permeability). The Elastic modulus of the composite film increased with the increase of branconcentration and with the decrease of glycerol. The tenacity increased with the increase of glycerol and speltbran up to a threshold value after which a decrease was observed. The complex modulus of the composite filmincreased with the decrease of the glycerol concentration and with the increase of the wheat bran. All film formingsolutions presented pseudoplastic behaviour; moreover, the apparent viscosity increased with the increase ofglycerol and bran up to a threshold value. Both complex shear modulus and complex viscositywere affected by apositive interaction between spelt bran and wheat bran. Results also showed that Yellow Index (YI) and b parameterof Hunter scale increased with the bran concentration, whereas the L values decreased. The glycerol increasedetermined a decrease in the YI and b value and an increase in L value.3. Flores S., Conte A., Campos, C., Gerschenson L., Del Nobile, M.A. 2007. Mass TransportProperties of tapioca-Based Active Edible Films. Journal of Food Engineering. 81, 580-586.The release of potassium sorbate from tapioca starch-based edible films with glycerol as plasticizer was studiedand modeled. Tapioca importance as a source of starch is growing rapidly, especially because its price in theworld market is low when compared to starches from other sources. A semi-empirical approach was proposed todescribe the diffusion of water molecules into the polymeric film, the counter diffusion of the antimicrobialcompound and the polymeric matrix swelling kinetic. Despite the simplicity of the proposed model, it successfullyfitted the experimental data. From the obtained results it was observed that casting technique, producingfilms with high amorphous degree, determined a greater contribution of matrix relaxation to sorbate release. ThepH of the receiving media contributed slightly to antimicrobial release and its effects seem to be related to the influenceof this variable on anti-microbial solubility.SISTAL - SOCIETA’ ITALIANA DI SCIENZE E TECNOLOGIE ALIMENTARIDipartimento di Scienze e Tecnologie Agroalimentari, Università degli Studi della TusciaVia San Camillo de Lellis, 01100 ViterboTel.: 0761- 35 74 94/7 , Fax: 0761- 35 74 98, e-mail: mmoresi@unitus.it117