Features and performance of edible films, obtained from whey protein isolate formulated with antimicrobial compounds

Food Research International

Volumn 45, Issue 1, 2012, Pages 351-361

  Ramos, Oscar L ^a,b   Silva, Sara I ^a   Soares, José C ^a   Fernandes, João C ^a   Poças, M Fátima ^a   Pintado, Manuela E ^a   Malcata, F Xavier ^b,c  

^a UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

^b INSTITUTO DE TECNOLOGIA QUÍMICA E BIOLÓGICA   (Portugal)

^c UNIVERSITY INSTITUTE OF MAIA   (Portugal)

Author keywords

Active packaging; Antimicrobial agents; Antimicrobial packaging; Food safety; Physical properties; Whey protein isolate

Indexed keywords

ACTIVE PACKAGING; ANTI-MICROBIAL ACTIVITY; ANTI-MICROBIAL AGENT; ANTIMICROBIAL COMPOUNDS; ANTIMICROBIAL PACKAGING; CHITOOLIGOSACCHARIDES; EDIBLE FILMS; ELONGATION AT BREAK; GRAM-NEGATIVE BACTERIA; IN-VITRO; MICROFLORA; MOISTURE CONTENTS; PROPIONIC ACIDS; REDUCED TENSILE STRENGTH; RESEARCH EFFORTS; VIABLE CELLS; WATER ACTIVITY; WATER VAPOR PERMEABILITY; WHEY PROTEIN ISOLATE; YOUNG'S MODULUS;

BACTERIA; FATTY ACIDS; FOOD SAFETY; GLYCEROL; LACTIC ACID; OPTICAL PROPERTIES; PHYSICAL PROPERTIES; PROTEINS; TENSILE STRENGTH; WATER VAPOR;

OPTICAL FILMS;

BACTERIA (MICROORGANISMS); NEGIBACTERIA; POSIBACTERIA;

EID: 84855544569     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.09.016     Document Type: Article

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