On the Use of Vibrational Spectroscopy to Characterize the Structure and Aroma Barrier of Food Packaging Polymers

Macromolecular Symposia

Volumn 205, Issue , 2004, Pages 225-238

  Lagaron J M ^a   Cava, D ^a   Gimenez E ^b   Hernandez Munoz P ^a   Catala, R ^a   Gavara, R ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^b UNIVERSITAT JAUME I   (Spain)

Author keywords

Barrier properties; EVOH copolymers; Raman and Infrared spectroscopy

Indexed keywords

COPOLYMERS; DIFFUSION; FOOD PRESERVATION; FOURIER TRANSFORM INFRARED SPECTROSCOPY; HYDROPHOBICITY; MOLECULAR SPECTROSCOPY; MOLECULAR VIBRATIONS; MORPHOLOGY; PACKAGING MATERIALS;

FOOD PACKAGING MATERIALS; HIGH AROMA BARRIER POLYMERS;

LOW DENSITY POLYETHYLENES;

ETHYLENE VINYL ALCOHOL COPOLYMER; LOW DENSITY POLYETHYLENE; POLYETHYLENE; POLYMER; RESIN; UNCLASSIFIED DRUG;

AROMA; CONFERENCE PAPER; FOOD COMPOSITION; FOOD PACKAGING; HYDROPHOBICITY; INFRARED SPECTROSCOPY; MATERIALS HANDLING; METHODOLOGY; RAMAN SPECTROMETRY; SHELF LIFE; SOLUBILITY; STRUCTURE ANALYSIS;

EID: 1042300079     PISSN: 10221360     EISSN: None     Source Type: Journal    
DOI: 10.1002/masy.200450121     Document Type: Conference Paper

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