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Journal of Agricultural and Food Chemistry

Volumn 50, Issue 14, 2002, Pages 3977-3983

Edible arabinoxylan-based films. 1. Effects of lipid type on water vapor permeability, film structure, and other physical characteristics

(4) Péroval, Claudine a Debeaufort, Frédéric a,b Despré, Denis c Voilley, Andrée a

a UNIVERSITÉ DE BOURGOGNE (France)

b IUT Genie Biologique (France)

c ZAC Les Portes de Riom (France)

Author keywords

Arabinoxylans; Edible film(s) and coating(s); Emulsion; Mechanical properties; Surface hydrophobicity; Water vapor permeability

Indexed keywords

ARABINOXYLAN; LIPID; OLEIC ACID; PALM OIL; PALMITIC ACID; POLYMER; TRIOLEIN; VEGETABLE OIL; WATER; XYLAN;

ARTICLE; CHEMICAL STRUCTURE; CHEMISTRY; CORN; EMULSION; FILM; FOOD HANDLING; FOOD PACKAGING; HYDROPHOBICITY; MAIZE; PARTICLE SIZE; PERMEABILITY; PHYSICAL CHEMISTRY; SURFACE PROPERTY; WATER PERMEABILITY; WATER VAPOR;

ZEA MAYS;

CHEMISTRY, PHYSICAL; EMULSIONS; FOOD PACKAGING; FOOD TECHNOLOGY; OLEIC ACID; PALMITIC ACID; PARTICLE SIZE; PERMEABILITY; PLANT OILS; POLYMERS; SURFACE PROPERTIES; TRIOLEIN; WATER; XYLANS; ZEA MAYS;

EID: 0037014294 PISSN: 00218561 EISSN: None Source Type: Journal
DOI: 10.1021/jf0116449 Document Type: Article

Times cited : (183)

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