Characterization of Edible Coatings Consisting of Pea Starch, Whey Protein Isolate, and Carnauba Wax and their Effects on Oil Rancidity and Sensory Properties of Walnuts and Pine Nuts

Journal of Food Science

Volumn 77, Issue 2, 2012, Pages

  Mehyar, Ghadeer F ^a   Al Ismail, Khalid ^a   Han, Jung H ^b   Chee, Grace W ^c  

^a UNIVERSITY OF JORDAN   (Jordan)

^b PEPSICO INC   (United States)

^c UNIVERSITY OF HAWAII   (United States)

Author keywords

Antioxidant activity; Edible coatings; Lipid oxidation; Packaging materials

Indexed keywords

MILK PROTEIN; OIL; STARCH; WAX; WHEY PROTEIN;

ARTICLE; CARNAUBA WAX; CHEMISTRY; COLOR; CONSUMER; EMULSION; FOOD HANDLING; FOOD PACKAGING; FOOD PRESERVATION; METABOLISM; METHODOLOGY; NUT; OXIDATION REDUCTION REACTION; PEA; PINE; TENSILE STRENGTH; WALNUT;

COLOR; CONSUMER SATISFACTION; EMULSIONS; FOOD HANDLING; FOOD PACKAGING; FOOD PRESERVATION; JUGLANS; MILK PROTEINS; NUTS; OILS; OXIDATION-REDUCTION; PEAS; PINUS; STARCH; TENSILE STRENGTH; WAXES;

JUGLANS; PISUM SATIVUM;

EID: 84857142208     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02559.x     Document Type: Article

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