Effect of high-pressure food processing on the physical properties of synthetic and biopolymer films

Journal of Food Science

Volumn 74, Issue 6, 2009, Pages

  Galotto, M J ^a   Ulloa, P A ^a   Guarda, A ^a   Gavara, R ^b   Miltz, J ^c  

^a UNIVERSIDAD DE SANTIAGO DE CHILE   (Chile)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^c TECHNION ISRAEL INSTITUTE OF TECHNOLOGY   (Israel)

Author keywords

High pressure processing (HPP); Properties of packaging: bio film; Synthetic film

Indexed keywords

ALUMINUM OXIDE; BIOPOLYMER; LACTIC ACID; OLIVE OIL; OXYGEN; POLYETHYLENE TEREPHTHALATE; POLYLACTIC ACID; POLYMER; SILICON DIOXIDE; VEGETABLE OIL; WATER;

ARTICLE; ARTIFICIAL MEMBRANE; CHEMISTRY; ELASTICITY; FOOD HANDLING; METHODOLOGY; PERMEABILITY; PRESSURE; SURFACE PROPERTY; TEMPERATURE; TENSILE STRENGTH; WATER VAPOR;

ALUMINUM OXIDE; BIOPOLYMERS; ELASTICITY; FOOD HANDLING; FOOD TECHNOLOGY; LACTIC ACID; MEMBRANES, ARTIFICIAL; OXYGEN; PERMEABILITY; PLANT OILS; POLYETHYLENE TEREPHTHALATES; POLYMERS; PRESSURE; SILICON DIOXIDE; STEAM; SURFACE PROPERTIES; TEMPERATURE; TENSILE STRENGTH; WATER;

ALOX;

EID: 70350156902     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01212.x     Document Type: Article

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