Effect of different concentrations of olive oil and oleic acid on the mechanical properties of albumen (egg white) edible films

African Journal of Biotechnology

Volumn 10, Issue 60, 2011, Pages 12963-12972

  Taqi, Amal ^a   Askar, Kasim Abass ^b   Nagy, Khaled ^c   Mutihac, Lucia ^a   Stamatin, Ioan ^a  

^a UNIVERSITY OF BUCHAREST   (Romania)

^b UNIVERSITY OF PLYMOUTH   (United Kingdom)

^c Agricultural Research Center   (Egypt)

Author keywords

Albumin protein; Edible film; Mechanical properties; Oleic acid; Olive oil

Indexed keywords

EGG WHITE; GLYCEROL; OLEIC ACID; OLIVE OIL; PLASTICIZER;

ARTICLE; ATOMIC FORCE MICROSCOPY; COLOR; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; EDIBLE FILM; ELONGATION AT BREAK; EMULSION; FOOD PACKAGING; OPACITY; PHYSICAL PARAMETERS; SOLUBILITY; TENSILE STRENGTH; THICKNESS; WATER VAPOR PERMEABILITY;

EID: 80054012336     PISSN: 16845315     EISSN: None     Source Type: Journal    
DOI: 10.5897/ajb11.1971     Document Type: Article

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