Food preservative content reduction by controlling sorbic acid release from a superficial coating

Innovative Food Science and Emerging Technologies

Volumn 10, Issue 1, 2009, Pages 108-115

  Guillard, Valérie ^a   Issoupov, Vitali ^a   Redl, Andreas ^a   Gontard, Nathalie ^a  

^a UMR IATE   (France)

Author keywords

Anti microbial effect; Edible coatings; Mathematical modelling; Sorbic acid release system

Indexed keywords

ACIDS; ADDITIVES; CARBOXYLIC ACIDS; COLLOIDS; EXPERIMENTS; FOOD ADDITIVES; FOOD PRESERVATION; FOOD PRESERVATIVES; FOOD PRODUCTS; FORECASTING; FUNCTIONS; GAS PERMEABLE MEMBRANES; GELATION; GROWTH (MATERIALS); GROWTH KINETICS; INDUSTRIAL APPLICATIONS; MATHEMATICAL MODELS; POLYSACCHARIDES; SPECTROSCOPIC ANALYSIS; THICKNESS MEASUREMENT; WAXES;

ACTIVE AGENTS; ACTIVE COMPOUNDS; ACTIVE PACKAGING; AGAR GELS; ANTI-MICROBIAL EFFECT; ANTI-OXIDANTS; AS MODELS; BARRIER PROPERTIES; COATING CONCENTRATIONS; COATING SURFACES; COATING SYSTEMS; COATING THICKNESSES; COMMERCIAL APPLICATIONS; CONTENT REDUCTIONS; EDIBLE COATINGS; EMPIRICAL TESTS; EUROPEANS; EXPERIMENTAL MEASUREMENTS; EXPERIMENTAL TESTS; FOOD MANUFACTURERS; FRAMEWORK REGULATIONS; FRESH FRUITS; GAS BARRIER PROPERTIES; GROWTH INHIBITIONS; HIGH MOISTURES; HYDROPHILIC FILMS; INDUSTRIAL RELEVANCES; INDUSTRIAL SCALES; INITIAL VALUES; INTEGRATED APPROACHES; LOCAL SURFACE CONCENTRATIONS; MATHEMATICAL MODELLING; MICROORGANISM GROWTHS; MODEL FOODS; NUMERICAL TOOLS; PREDICTION TOOLS; PRODUCT SURFACES; RATIONAL DESIGNS; RELEASE KINETICS; SACCHAROMYCES CEREVISIAE; SHELF LIVES; SORBIC ACID RELEASE SYSTEM; SUPERFICIAL COATINGS; SURFACE CONCENTRATIONS; THIN LAYERS; TOTAL AMOUNTS; WATER BARRIERS; WHEAT GLUTENS;

COATINGS;

SACCHAROMYCES CEREVISIAE; TRITICUM AESTIVUM;

EID: 57749091803     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2008.07.001     Document Type: Article

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