Physicochemical properties and bacterial resistance of biodegradable milk protein films containing agar and pectin

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 21, 2002, Pages 6017-6022

  Letendre, M ^a   D'Aprano, G ^b   Lacroix, M ^a   Salmieri, S ^a   St Gelais, D ^c  

^a INRS INSTITUT ARMAND FRAPPIER   (Canada)

^b HÉMA QUÉBEC   (Canada)

^c AGRICULTURE AND AGRI FOOD CANADA   (Canada)

Author keywords

Agar; Biodegradability; Edible films; Mechanical properties; Milk proteins; Pectin; Water permeability

Indexed keywords

AGAR; MILK PROTEIN; PECTIN; POLYMER;

ANTIBIOTIC RESISTANCE; ARTICLE; BACTERIAL COUNT; BIODEGRADABILITY; BIOFILM; BIOMECHANICS; CHEMICAL ANALYSIS; CROSS LINKING; FILM; FOOD PACKAGING; PHYSICAL CHEMISTRY; PROTEIN DEGRADATION; STREPTOCOCCUS THERMOPHILUS; WATER PERMEABILITY;

AGAR; BIODEGRADATION, ENVIRONMENTAL; CHEMISTRY, PHYSICAL; COLONY COUNT, MICROBIAL; FOOD MICROBIOLOGY; FOOD PACKAGING; MILK PROTEINS; NITROGEN; PECTINS; PERMEABILITY; STREPTOCOCCUS;

BACTERIA (MICROORGANISMS); STREPTOCOCCUS; STREPTOCOCCUS THERMOPHILUS;

EID: 0037048739     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf011688h     Document Type: Article

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