The Schroeder paradox or how the state of water affects the moisture transfer through edible films

Food Chemistry

Volumn 132, Issue 4, 2012, Pages 1671-1678

  Hambleton, A ^a   Perpinan Saiz N ^b   Fabra, M J ^b   Voilley, A ^a   Debeaufort, F ^a,c  

^a UNIVERSITÉ DE BOURGOGNE   (France)

^b UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^c IUT Genie Biologique   (France)

Author keywords

Edible film; Fat; Iota carrageenan; Plasticization; Sodium alginate; Swelling; Water state

Indexed keywords

EDIBLE FILMS; FAT; IOTA-CARRAGEENAN; PLASTICIZATION; SODIUM ALGINATE; WATER STATE;

CHEMICAL PROPERTIES; GLASS TRANSITION; GLYCEROL; MECHANICAL PROPERTIES; MOISTURE CONTROL; SWELLING;

LIQUIDS;

ALGINIC ACID; BIOPOLYMER; CARRAGEENAN; FAT; FLAVORING AGENT; GLYCEROL; PLASTICIZER; WATER;

CONFERENCE PAPER; EMULSION; FILM; HUMIDITY; MOISTURE; PHYSICAL CHEMISTRY; TENSILE STRENGTH; WATER PERMEABILITY; WATER VAPOR; YOUNG MODULUS;

EID: 84857051746     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.03.009     Document Type: Conference Paper

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