The role of some antioxidants in the HPMC film properties and lipid protection in coated toasted almonds

Journal of Food Engineering

Volumn 104, Issue 4, 2011, Pages 649-656

  Atares L ^a   Perez Masia R ^a   Chiralt, A ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Almond; Ascorbic acid; Citric acid; Edible coatings; Ginger oil; Hydroxypropylmethylcellulose

Indexed keywords

ALMOND; ASCORBIC ACID; EDIBLE COATING; GINGER OIL; HYDROXYPROPYL METHYLCELLULOSE;

CITRIC ACID; COATINGS; ESSENTIAL OILS; FOOD ADDITIVES; HYDROPHOBICITY; KETONES; MECHANICAL ENGINEERING; MECHANICAL PROPERTIES; MICROSTRUCTURE; OPTICAL PROPERTIES; ORGANIC ACIDS; OXIDATION; OXYGEN; OXYGEN PERMEABLE MEMBRANES;

MECHANICAL PERMEABILITY;

PRUNUS DULCIS; ZINGIBER OFFICINALE;

EID: 79952440158     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.02.005     Document Type: Article

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