Apple peel-based edible film development using a high-pressure homogenization

Journal of Food Science

Volumn 74, Issue 7, 2009, Pages

  Sablani, Shyam S ^a   Dasse, Florian ^a   Bastarrachea, Luis ^a   Dhawan, Sumeet ^a   Hendrix, Kathleen M ^b   Min, Sea C ^c  

^a WASHINGTON STATE UNIVERSITY   (United States)

^b UNIVERSITY OF IDAHO   (United States)

^c Seoul Women University   (South Korea)

Author keywords

Apple peel; Edible films; High pressure homogenization; Permeability; Rheological properties; Tensile properties

Indexed keywords

FOOD PRESERVATIVE; GLYCEROL; WATER;

APPLE; ARTICLE; CHEMISTRY; FOOD PACKAGING; FRUIT; HEAT; INSTRUMENTATION; MECHANICS; PHYSICAL CHEMISTRY; PRESSURE;

FOOD PACKAGING; FOOD PRESERVATIVES; FRUIT; GLYCEROL; HOT TEMPERATURE; MALUS; MECHANICAL PROCESSES; PHYSICOCHEMICAL PHENOMENA; PRESSURE; WATER;

MALUS X DOMESTICA;

EID: 69749107347     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01273.x     Document Type: Article

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