Water vapor permeability, mechanical properties and antioxidant effect of Mexican oregano-soy based edible films

Journal of Food Science

Volumn 73, Issue 6, 2008, Pages

  Pruneda, E ^a   Peralta Hernandez J M ^b,d   Esquivel, K ^b   Lee, S Y ^c   Godinez L A ^b   Mendoza, S ^a  

^a UNIVERSIDAD AUTÓNOMA DE QUERÉTARO   (Mexico)

^b CENTRO DE INVESTIGACIÓN Y DESARROLLO TECNOLÓGICO EN ELECTROQUÍMICA   (Mexico)

^c UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

^d UNIVERSIDAD AUTÓNOMA DE NUEVO LEÓN   (Mexico)

Author keywords

Antioxidant; Fenton; Lippia; Mexican oregano; SPI films

Indexed keywords

ANTIOXIDANT; PLANT EXTRACT; PLASTICIZER; SCAVENGER; SOYBEAN PROTEIN; WATER;

ARTICLE; BIOFILM; CHEMISTRY; DRUG EFFECT; FOOD PACKAGING; ISOLATION AND PURIFICATION; METABOLISM; METHODOLOGY; OREGANO; PERMEABILITY; SOLUBILITY; TENSILE STRENGTH; WATER VAPOR;

ANTIOXIDANTS; BIOFILMS; FOOD PACKAGING; FREE RADICAL SCAVENGERS; ORIGANUM; PERMEABILITY; PLANT EXTRACTS; PLASTICIZERS; SOLUBILITY; SOYBEAN PROTEINS; STEAM; TENSILE STRENGTH; WATER;

GLYCINE MAX; LIPPIA; LIPPIA GRAVEOLENS; ORIGANUM;

EID: 48749111012     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.00843.x     Document Type: Article

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