Ascorbic acid-containing whey protein film coatings for control of oxidation

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 8, 2007, Pages 2964-2969

  Seacheol, Min ^a   Krochta, John M ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Ascorbic acid; Oxidation; Oxygen permeability; Peanuts; Whey

Indexed keywords

ASCORBIC ACID; MILK PROTEIN; PEROXIDE; THIOBARBITURIC ACID REACTIVE SUBSTANCE; UNCLASSIFIED DRUG; WHEY PROTEIN;

ARTICLE; CHEMISTRY; DRUG EFFECT; FOOD PACKAGING; INSTRUMENTATION; LIPID PEROXIDATION; METHODOLOGY; OXIDATION REDUCTION REACTION; PEANUT; TENSILE STRENGTH;

ARACHIS HYPOGAEA; ASCORBIC ACID; FOOD PACKAGING; LIPID PEROXIDATION; MILK PROTEINS; OXIDATION-REDUCTION; PEROXIDES; TENSILE STRENGTH; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

ARACHIS HYPOGAEA;

EID: 34247563279     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf062698r     Document Type: Article

References (4)

1. Debeaufort, F.; Quezada-Gallo, J.-A.; Voilley, A. Edible films and coatings: tomorrow's packagings: a review. Crit. Rev. Food Sci. 1998, 38, 299-313.
2. Krochta, J. M. Proteins as raw materials for films and coatings: Definitions, current status, and opportunities. In Protein-Based Films and Coatings; Gennadios, A., Ed.; CRC Press: New York, 2002; pp 1-42.
3. Cagri, A.; Ustunol, Z.; Ryser, E. T. Inhibition of three pathogens on bologna and summer sausage using antimicrobial edible films. J. Food Sci. 2002, 67, 2317-2324.
4. Hong, S.-I.; Krochta, J. M. Oxygen barrier properties of whey protein isolate coatings on polypropylene films. J. Food Sci. 2003, 68, 224-228.