Functional, physical and morphological properties of methyl cellulose and fatty acid-based edible barriers
- Author
- KOELSCH, C. M; LABUZA, T. P
Univ. Minnesota, dep. food sci. nutrition, Saint Paul MN 55108, United States - Source
Lebensmittel - Wissenschaft + Technologie. = Food science + technologyScience + technologie alimentaire. 1992, Vol 25, Num 5, pp 404-411 ; ref : 28 ref
- CODEN
- LBWTAP
- ISSN
- 0023-6438
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Keyword (fr)
- Acide gras Calorimétrie différentielle balayage Cellulose Matériau emballage Microscopie fluorescence Perméabilité Propriété physicochimique Stéarique acide Vapeur eau Emballage comestible
- Keyword (en)
- Fatty acids Differential scanning calorimetry Cellulose Packaging material Fluorescence microscopy Permeability Physicochemical properties Stearic acid Steam Edible packaging
- Keyword (es)
- Acido graso Análisis calorimétrico barrido exploración Celulosa Material embalaje Microscopía fluorescencia Permeabilidad Propiedad fisicoquímica Esteárico ácido Vapor agua
- 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
- 4515923
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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