Effects of drying methods and conditions on release characteristics of edible chitosan films enriched with Indian gooseberry extract

Food Chemistry

Volumn 118, Issue 3, 2010, Pages 594-601

  Mayachiew, Pornpimon ^a   Devahastin, Sakamon ^a  

^a KING MONGKUT'S UNIVERSITY OF TECHNOLOGY THONBURI   (Thailand)

Author keywords

Active packaging; Fourier transform infrared spectroscopy; Functional group interaction; Hot air drying; Low pressure superheated steam drying; Natural antioxidant; Swelling; Total phenolic content; Vacuum drying

Indexed keywords

CHITOSAN; EMBLICA OFFICINALIS EXTRACT; PHENOL;

AMBIENT AIR; ARTICLE; CONCENTRATION RESPONSE; DESICCATION; EMBLICA OFFICINALIS; HEATING; PRESSURE; VACUUM; WATER VAPOR;

EID: 69549112883     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.05.027     Document Type: Article

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