Characterization of SPI-based edible films incorporated with cinnamon or ginger essential oils
- Author
- ATARES, L1 ; DE JESUS, C1 ; TALENS, P2 ; CHIRALT, A1
[1] Instituto de Ingeniería de Alimentos para el Desarrollo, Universidad Politécnica de Valencía, Camino de Vera, s/n, 46022 Valencia, Spain
[2] Grupo de Investigación e Innovación Alimentaria, Departamento de Tecnologia de Alimentos, Universidad Politécnica de Valencia, Camino de Vera, s/n, 46022 Valencia, Spain - Source
Journal of food engineering. 2010, Vol 99, Num 3, pp 384-391, 8 p ; ref : 3/4 p
- CODEN
- JFOEDH
- ISSN
- 0260-8774
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Cinnamon essential oil Edible films Ginger essential oil Soy protein
- Keyword (fr)
- Cannelle Caractérisation Emballage comestible Film comestible Gingembre Huile essentielle Protéine soja Conditionnement Epice
- Keyword (en)
- Cinnamon Characterization Edible packaging Edible film Ginger Essential oil Soy protein Conditioning Spice
- Keyword (es)
- Canela Caracterización Envase comestible Film comestible Jengibre Aceite esencial Proteína soja Acondicionamiento Especia
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A03 Food engineering
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B13 Aroma and flavouring agent industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 22753719
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
10.1016/j.jfoodeng.2010.03.004 
https://dx.doi.org/10.1016/j.jfoodeng.2010.03.004
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