Edible Films and Coatings from Whey Proteins: A Review on Formulation, and on Mechanical and Bioactive Properties

Critical Reviews in Food Science and Nutrition

Volumn 52, Issue 6, 2012, Pages 533-552

  Ramos, Óscar L ^a,c   Fernandes, João C ^a   Silva, Sara I ^a   Pintado, Manuela E ^a   Malcata, F Xavier ^b,c  

^a UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

^b UNIVERSITY INSTITUTE OF MAIA   (Portugal)

^c INSTITUTO DE TECNOLOGIA QUÍMICA E BIOLÓGICA   (Portugal)

Author keywords

dairy products; milk proteins; Packaging; permeability; physicochemical properties; rheological properties

Indexed keywords

BIOACTIVE PROPERTIES; COMMERCIAL APPLICATIONS; EDIBLE FILMS; END USERS; ENVIRONMENTAL AWARENESS; FILMS AND COATINGS; FOOD CONSUMPTION; FOOD INDUSTRIES; MILK PROTEIN; NUTRACEUTICALS; PACKAGING FILMS; PHYSICOCHEMICAL PROPERTY; RHEOLOGICAL PROPERTY; WHEY PROTEINS;

COATINGS; DAIRY PRODUCTS; FOOD SUPPLY; MECHANICAL PERMEABILITY; PACKAGING; PACKAGING MATERIALS; PROTEINS;

MECHANICAL PROPERTIES;

MILK PROTEIN; WHEY PROTEIN;

CHEMISTRY; FOOD HANDLING; FOOD PACKAGING; FOOD PRESERVATION; HUMAN; METHODOLOGY; REVIEW;

FOOD HANDLING; FOOD PACKAGING; FOOD PRESERVATION; HUMANS; MILK PROTEINS;

EID: 84862066987     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2010.500528     Document Type: Review

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