Oxygen permeability and mechanical properties of films from hydrolyzed whey protein
- Author
- SOTHORNVIT, R1 ; KROCHTA, J. M1 2
[1] Department of Biological and Agricultural Engineering, University of California-Davis, Davis, California 95616, United States
[2] Department of Food Science and Technology, University of California-Davis, Davis, California 95616, United States - Source
Journal of agricultural and food chemistry (Print). 2000, Vol 48, Num 9, pp 3913-3916 ; ref : 23 ref
- CODEN
- JAFCAU
- ISSN
- 0021-8561
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- American Chemical Society, Washington, DC
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Film comestible Glycérol Hydrolyse Optimisation Oxygène Perméabilité gaz Plastifiant Propriété mécanique Protéine lactosérum Biopolymère Protéine lait
- Keyword (en)
- Edible film Glycerol Hydrolysis Optimization Oxygen Gas permeability Plasticizer Mechanical properties Whey protein Biopolymer Milk protein
- Keyword (es)
- Film comestible Glicerol Hidrólisis Optimización Oxígeno Permeabilidad gas Plastificante Propiedad mecánica Proteína lactosero Biopolímero Proteína leche
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B04 Milk and cheese industries. Ice creams
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B14 Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 811385
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
10.1021/jf000161m 
https://dx.doi.org/10.1021/jf000161m
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