Interactions of flavoured oil in-water emulsions with polylactide

Food Chemistry

Volumn 148, Issue , 2014, Pages 138-146

  Salazar, Rómulo ^a   Domenek, Sandra ^a   Ducruet, Violette ^a  

^a UMR SayFood   (France)

Author keywords

Aroma compound; Packaging; Partition coefficient; PLA; Poly(lactic acid); Solubility coefficient; Sorption

Indexed keywords

AROMA COMPOUNDS; BIO-BASED POLYMERS; EQUILIBRIUM EFFECTS; ETHYL ACETATES; NON-EQUILIBRIUM EFFECTS; PARTITION COEFFICIENT; PLA; POLY LACTIC ACID;

EMULSIFICATION; FOOD PRODUCTS; ODORS; PACKAGING; POLYESTERS; SORPTION;

OILS AND FATS;

ACETIC ACID ETHYL ESTER; BENZALDEHYDE; BETA CAROTENE; FLAVORING AGENT; LIMONENE; OIL; POLYLACTIDE; POLYOLEFIN; RAPESEED OIL; VOLATILE ORGANIC COMPOUND; XANTHAN;

ABSORPTION; ARTICLE; CHEMICAL INTERACTION; CHEMICAL STRUCTURE; EMULSION; EQUILIBRIUM CONSTANT; FOOD; FOOD PACKAGING; FOOD STORAGE; GLASS TRANSITION TEMPERATURE; MOLECULAR WEIGHT; PACKAGING MATERIAL; PARTITION COEFFICIENT; SHELF LIFE; THERMODYNAMICS;

AROMA COMPOUND; PACKAGING; PARTITION COEFFICIENT; PLA; POLY(LACTIC ACID); SOLUBILITY COEFFICIENT; SORPTION;

EMULSIONS; FLAVORING AGENTS; OILS; POLYESTERS; WATER;

EID: 84886737448     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.10.018     Document Type: Article

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