Impact of polylactate and poly(hydroxybutyrate) on food quality

European Food Research and Technology

Volumn 216, Issue 3, 2003, Pages 233-240

  Haugaard, V K ^a   Danielsen, B ^a   Bertelsen, G ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Dressing; Orange juice simulant; Poly(hydroxybutyrate) (PHB); Polylactate (PLA); Quality changes

Indexed keywords

FLUORESCENCE; FOOD STORAGE; HIGH DENSITY POLYETHYLENES; LIGHT TRANSMISSION; LIPIDS; OILS AND FATS; OXIDATION; OXYGEN; PACKAGING; PHENOLS; POLYSTYRENES;

DRESSING; ORANGE JUICE SIMULANT; POLY(HYDROXYBUTYRATE) (PHB); POLYACTATES (PLA); QUALITY CHANGES;

FOOD PRODUCTS;

EID: 1542686266     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-002-0651-6     Document Type: Article

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