Adhesion of fermented diary products to packaging materials. Effect of material functionality, storage time, and fat content of the product. An empirical study

Journal of Food Engineering

Volumn 111, Issue 2, 2012, Pages 318-325

  Hansson, K ^a   Andersson, T ^a   Skepo M ^b  

^a Tetra Pak AB   (Sweden)

^b LUND UNIVERSITY   (Sweden)

Author keywords

Adsorption; Fat; Filmj lk; Interaction; Packaging; Protein

Indexed keywords

AMPHIPHILIC BEHAVIOR; CONTACT TIME; EMPIRICAL STUDIES; FAT; FAT CONTENTS; FTIR/ATR; INTERACTION; MATERIAL SURFACE; STORAGE TIME; TIME-SCALES;

ADSORPTION; FERMENTED MILK; PACKAGING; PACKAGING MATERIALS; PROTEINS; SURFACES;

ADHESION;

EID: 84859158160     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.02.017     Document Type: Article

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