Edible moisture barriers: How to assess of their potential and limits in food products shelf-life extension?

Critical Reviews in Food Science and Nutrition

Volumn 49, Issue 5, 2009, Pages 474-499

  Bourlieu, C ^a   Guillard, Valerie ^a   Valles Pamies B ^b   Guilbert, S ^a   Gontard, N ^a  

^a UMR IATE   (France)

^b NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

lipid; modelling; Moisture transfer; water vapour permeability

Indexed keywords

LIPID; PLANT RESIN; POLYSACCHARIDE; SHELLAC; VEGETABLE PROTEIN; WATER; WAX;

ADSORPTION; CHEMISTRY; COLLOID; DIFFUSION; FOOD PACKAGING; FOOD PRESERVATION; INSTRUMENTATION; METHODOLOGY; PERMEABILITY; REVIEW; THEORETICAL MODEL; TIME;

ADSORPTION; COLLOIDS; DIFFUSION; FOOD PACKAGING; FOOD PRESERVATION; LIPIDS; MODELS, THEORETICAL; PERMEABILITY; PLANT PROTEINS; POLYSACCHARIDES; RESINS, PLANT; TIME FACTORS; WATER; WAXES;

EID: 66149099307     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408390802145724     Document Type: Article

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