Structural factors responsible for the permeability of water vapor through fat barrier films

Food Research International

Volumn 39, Issue 5, 2006, Pages 550-558

  Martini, S ^a   Kim, D A ^b   Ollivon, M ^c   Marangoni, A G ^a,c  

^a UNIVERSITY OF GUELPH   (Canada)

^b Kraft Foods Global Inc   (United States)

^c UNIVERSITÉ PARIS SACLAY   (France)

Author keywords

Avrami equation; Crystallization kinetics; Solid fat content; Triacylglyceride structure; Water vapor permeability; X ray diffraction

Indexed keywords

COMPOSITION; CRYSTALLIZATION; GRAIN BOUNDARIES; MECHANICAL PERMEABILITY; X RAY DIFFRACTION ANALYSIS;

AVRAMI EQUATION; SOLID FAT CONTENT; WATER VAPOR PERMEABILITY;

OILS AND FATS;

EID: 33644850646     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2005.11.001     Document Type: Article

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