Morphology and water vapor permeability of emulsion films based on mesquite gum

Journal of Food Processing and Preservation

Volumn 26, Issue 2, 2002, Pages 129-141

  Díaz Sobac, Rafael ^a   García, Hugo ^b   Beristain, César I ^a   Vernon Carter, E Jaime ^c  

^a UNIVERSIDAD VERACRUZANA   (Mexico)

^b INSTITUTO TECNOLÓGICO DE VERACRUZ   (Mexico)

^c DEPARTAMENTO DE QUÍMICA   (Mexico)

Author keywords

[No Author keywords available]

Indexed keywords

ACTIVATION ENERGY; DERIVATIVES; EMULSIONS; HYDROPHOBICITY; MECHANICAL PERMEABILITY; VAPORS;

EMULSION FILMS;

BIOFILMS;

PROSOPIS;

EID: 0035998145     PISSN: 01458892     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2002.tb00857.x     Document Type: Article

References (29)

1. Use of edible coatings to preserve quality of lightly (and slightly) processed products
2. Use of lipids in coatings for food products
3. Studies on the interaction of arabic (Acacia senegal) and mesquite (Prosopis juliflora) gums as emulsion stabilizing agents for spray-dried encapsulated orange peel oil
4. Películas y cubiertas comestibles para la conservación en fresco de frutas y hortalizas
5. Water vapor permeability of an emulsion coating of maltodextrin and surfactants
6. Postharvest storage of mango (Mangifera indica cv. Manila) using a hydrophobic coating
7. Lengthening postharvest life of peaches by coating with hydrophobic emulsions
8. Measurement errors in water vapor permeability of highly permeable hydrophilic edible coatings
9. Inmunological and functional properties of the exudate gum from northwestern Mexican mesquite (Prosopis spp) in comparison with gum arabic
10. Edible films and coatings: Characteristics, formation, definitions and testing methods
11. Prolongation of the shelf life of perishable food products using biodegradable films and coatings
12. Moisture permeability of edible films made with fatty acid and (hydroxypropyl)methylcellulose
13. Entrapment of liquid lipids in matrixes of saccharides
14. Properties of agents that effectively entrap liquid lipids
15. Mesquite gum (Prosopis juliflora): Potential binder in tablet dosage forms
16. Edible and biodegradable polymer films: Challenges and opportunities
17. Comparative study of the water permeability of edible film composed of arabic gum and of glycerolmonostearate
18. Lipid encapsulation technologytechniques and applications to foods
19. Hydrophilic edible films: Modified procedure for water vapor permeability and explanation of thickness effects
20. Permeability properties of edible films
21. Edible coatings and films based on polysaccharides
22. Edible coatings for whole and minimally processed fruits and vegetables
23. Development of advanced edible coatings for fruits
24. Using biopolymer blends for shrimp feedstuff microencapsulation. II. Dissolution and floatability kinetics as selection criteria
25. Using biopolymer blends for shrimp feedstuff microencapsulation. I. Microcapsule particle size, morphology and microstructure
26. General properties of emulsions and their constituents
27. Mesquite gum (Prosopis Gum)
28. Color degradation and coalescence kinetics of aztec marigold oleoresin-in-water emulsions stabilized by mesquite or arabic gum and their blends
29. Stability of Capsicum annuum oleoresin-in-water emulsions containing Prosopis and Acacia gums