Time-temperature study of the kinetics of migration of DPBD from plastics into chocolate, chocolate spread and margarine

Food Research International

Volumn 40, Issue 6, 2007, Pages 679-686

  Silva, A Sanches ^a   Freire, J M Cruz ^a   García, R Sendón ^a   Franz, R ^b   Losada, P Paseiro ^a  

^a UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

^b FRAUNHOFER INSTITUTE FOR PROCESS ENGINEERING AND PACKAGING IVV   (Germany)

Author keywords

Chocolate; Diffusion coefficient; Fatty foodstuffs; Margarine; Migration; Partition coefficient; Plastic packaging

Indexed keywords

DIFFUSION; HEALTH CARE; LOW DENSITY POLYETHYLENES; MATHEMATICAL MODELS; MOLECULAR WEIGHT;

CHOCOLATES; FATTY FOODSTUFFS; MARGARINE; MIGRATION; PARTITION COEFFICIENT; PLASTIC PACKAGING;

FOOD PRODUCTS;

THEOBROMA CACAO;

EID: 34247635646     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2006.11.012     Document Type: Article

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