Antimicrobial, mechanical, and moisture barrier properties of Low pH whey protein-based edible films containing p-aminobenzoic or sorbic acids
- Other title
- Propriétés antimicrobiennes, mécaniques et de barrière à l'humidité de films comestibles à base de protéines de lactosérum contenant des acides p-aminobenzoïque ou sorbique (fr)
- Author
- CAGRI, A1 ; USTUNOL, Z1 ; RYSER, E. T1
[1] Dept. of Food Science and Human Nutrition, Michigan State Univ., East Lansing, MI 48824-1224, United States - Source
Journal of food science. 2001, Vol 66, Num 6, pp 865-870 ; Table ; ref : 47 ref
- CODEN
- JFDSAZ
- ISSN
- 0022-1147
- Scientific domain
- Food science technology
- Publisher
- Institute of Food Technologists, Chicago, IL
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Aminobenzoïque acide Antibactérien Emballage actif Evaluation performance Film comestible Hexa-2,4-diénoïque acide Perméabilité vapeur eau Propriété mécanique Protéine lactosérum Conditionnement Conservation aliment Protéine lait
- Keyword (en)
- Aminobenzoic acid Antibacterial agent Active packaging Performance evaluation Edible film 2,4-Hexadienoic acid Steam permeability Mechanical properties Whey protein Conditioning Food preservation Milk protein
- Keyword (es)
- Aminobenzoico ácido Antibacteriano Empaque activo Evaluación prestación Film comestible 2,4-Hexadienoico ácido Permeabilidad vapor agua Propiedad mecánica Proteína lactosero Acondicionamiento Conservación alimento Proteína leche
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A02 Handling, storage, packaging, transport
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 14133825
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1111/j.1365-2621.2001.tb15188.x 
https://dx.doi.org/10.1111/j.1365-2621.2001.tb15188.x
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