Effect of ferulic acid and α-tocopherol antioxidants on properties of sodium caseinate edible films

Food Hydrocolloids

Volumn 25, Issue 6, 2011, Pages 1441-1447

  Fabra, M J ^a   Hambleton, A ^b   Talens, P ^a   Debeaufort, F ^b,c   Chiralt, A ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^b UNIVERSITÉ DE BOURGOGNE   (France)

^c Boulevard Dr Petitjean   (France)

Author keywords

Edible films; Ferulic acid; Sodium caseinate; Tocopherol

Indexed keywords

EID: 79955036004     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2011.01.012     Document Type: Article

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