Characterization and thermal stability of poly(vinyl chloride) plasticized with epoxidized soybean oil for food packaging

Polymer Degradation and Stability

Volumn 95, Issue 11, 2010, Pages 2207-2212

  Bueno Ferrer, C ^a   Garrigos M C ^a   Jimenez A ^a  

^a UNIVERSITY OF ALICANTE   (Spain)

Author keywords

Characterization; Epoxidized soybean oil; Food packaging; Poly(vinyl chloride); Thermal degradation

Indexed keywords

ENVIRONMENTALLY-FRIENDLY; EPOXIDIZED SOYBEAN OIL; FOOD PACKAGING; GOOD COMPATIBILITY; HIGH TEMPERATURE; PHTHALATES; POLY (VINYL CHLORIDE) (PVC); THERMAL DEGRADATION TEMPERATURES; THERMAL DEGRADATIONS; THERMAL STABILITY;

CHEMICAL CONTAMINATION; CHLORINE COMPOUNDS; DEGRADATION; ESTERS; FOOD PROCESSING; PACKAGING MACHINES; PLASTICIZERS; REINFORCED PLASTICS; SOLVENTS; THERMODYNAMIC STABILITY; THERMOGRAVIMETRIC ANALYSIS;

POLYVINYL CHLORIDES;

EID: 77957875770     PISSN: 01413910     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.polymdegradstab.2010.01.027     Document Type: Conference Paper

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