Characterization of an antioxidant polylactic acid (PLA) film prepared with α-tocopherol, BHT and polyethylene glycol using film cast extruder
- Author
- BYUN, Youngjae1 ; YOUNG TECK KIM1 ; WHITESIDE, Scott1
[1] Department of Packaging Science, Clemson University, B-212 Poole & Agricultural Center, Clemson, SC 29643-0320, United States - Source
Journal of food engineering. 2010, Vol 100, Num 2, pp 239-244, 6 p ; ref : 1/4 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
- Active packaging Antioxidant film Extrusion Polylactic acid (PLA) α-Tocopherol
- Keyword (fr)
- Antioxydant Caractérisation Emballage actif Ethylène polymère Extrusion Film Presse extrusion α-Tocophérol Conditionnement Vitamine
- Keyword (en)
- Antioxidant Characterization Active packaging Polyethylene Extrusion Film Extruder α-Tocopherol Conditioning Vitamin
- Keyword (es)
- Antioxidante Caracterización Empaque activo Etileno polímero Extrusión Película Prensa extrusión α-Tocoferol Acondicionamiento Vitamina
- 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
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A03 Food engineering
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 22922458
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.2010.04.005 
https://dx.doi.org/10.1016/j.jfoodeng.2010.04.005
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