The effect of fatty acid content on water vapour and carbon dioxide transmissions of cellulose-based edible films

Food Chemistry

Volumn 72, Issue 2, 2001, Pages 231-236

  Ayranci, E ^a   Tunc, S ^a  

^a AKDENIZ UNIVERSITY   (Turkey)

Author keywords

Carbon dioxide transmission; Edible films; Fatty acids; Water vapour transmission

Indexed keywords

CALCIUM CHLORIDE; CARBON DIOXIDE; FATTY ACID; LAURIC ACID; METHYLCELLULOSE; PALMITIC ACID; STEARIC ACID; WATER;

ABSORPTION; ARTICLE; CARBON DIOXIDE TRANSPORT; CONTROLLED STUDY; FILM; FOOD PACKAGING; GAS PERMEABILITY; GAS TRANSPORT; LIPID COMPOSITION; SHELF LIFE; TIME; WATER VAPOR;

EID: 0035184602     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(00)00227-2     Document Type: Article

References (12)

1. Water vapour permeability of caseinate-based edible films as affected by pH, calcium crosslinking and lipid content
2. The effect of molecular weight of constituents on properties of cellulose-based edible films
3. The effect of protein isolate of pistacia terebinthus L on moisture transfer properties of cellulose-based edible films
4. Cellulose based edible films and their effects on fresh beans and strawberries
5. The measurement of carbon dioxide transmission of edible films by a static method
6. Water vapour permeability of edible bilayer films of wheat gluten and lipids
7. Influence of relative humidity and film composition on oxygen and carbon dioxide permeabilities of edible films
8. Water vapour permeability of edible, fatty acid, bilayer film
9. Control of mass transfer in foods with edible coatings and films
10. Plasticized whey protein edible films: Water vapour permeability properties