Effect of temperature, pH and film thickness on nisin release from antimicrobial whey protein isolate edible films

Journal of the Science of Food and Agriculture

Volumn 89, Issue 14, 2009, Pages 2492-2497

  Rossi Márquez, Giovanna ^a   Han, Jung H ^b   García Almendárez, Blanca ^a   Castaño Tostado, Eduardo ^a   Regalado González, Carlos ^a  

^a UNIVERSIDAD AUTÓNOMA DE QUERÉTARO   (Mexico)

^b Frito Lay   (United States)

Author keywords

Active packaging; Diffusivity; Mechanical properties; Whey protein isolate (WPI)

Indexed keywords

BROCHOTHRIX THERMOSPHACTA;

EID: 70350066134     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3751     Document Type: Article

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