Influence of composition of edible films based on gellan polymers on l-(+)-ascorbic acid stability

Food Research International

Volumn 41, Issue 6, 2008, Pages 667-675

  León, Paula G ^a,b   Lamanna, Melisa E ^a,b   Gerschenson, Lía N ^a,b   Rojas, Ana M ^a,b  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

^b NONE

Author keywords

Ascorbic acid; Browning; Calcium; Edible film; Gellan gum; Water

Indexed keywords

ADDITION REACTIONS; ATMOSPHERICS; CALCIUM; CALCIUM ALLOYS; CHEMICAL REACTIONS; COMPUTER NETWORKS; GLYCEROL; KETONES; MECHANICAL STABILITY; METEOROLOGY; METROPOLITAN AREA NETWORKS; MIXTURES; MOISTURE; NETWORK PROTOCOLS; OFFSHORE OIL WELL PRODUCTION; ORGANIC ACIDS; POLYMER FILMS; POLYMERS; SILICONES; STORAGE (MATERIALS); SYSTEM STABILITY; WATER CONTENT;

ACCELERATING EFFECTS; ASCORBIC ACID (ASC); BROWNING REACTIONS; CALCIUM ION (CA); EDIBLE FILMS; ELSEVIER (CO); GENERAL (CO); MACROMOLECULAR NETWORKS; MECHANICAL CHARACTERISTICS; NON ENZYMATIC BROWNING (NEB); POLYMER MIXTURES; POLYMERIC NETWORKS; RELATIVE HUMIDITY (RH); SIDE CHAINS;

ATMOSPHERIC HUMIDITY;

EID: 46049101971     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2008.04.005     Document Type: Article

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