Influence of non-migratory metal-chelating active packaging film on food quality: Impact on physical and chemical stability of emulsions

Food Chemistry

Volumn 151, Issue , 2014, Pages 257-265

  Tian, Fang ^a   Decker, Eric A ^a   McClements, D Julian ^a   Goddard, Julie M ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Active packaging film; Antioxidant; Emulsion; Lipid oxidation; Metal chelating; Non migratory

Indexed keywords

ACRYLIC MONOMERS; ANTIOXIDANTS; CHELATION; EMULSIFICATION; EMULSIONS; OILS AND FATS; OXIDATION; POLYPROPYLENES;

ACTIVE PACKAGING; EMULSION SYSTEMS; FOOD INDUSTRIES; LIPID OXIDATION; METAL-CHELATING; NON-MIGRATORY; OIL-IN-WATER EMULSIONS; POLYPROPYLENE FILMS;

PLASTIC FILMS;

IRON CHELATING AGENT; LIPID; METAL CHELATE; WATER OIL CREAM; ANTIOXIDANT; CHELATING AGENT; EMULSION; METAL;

ARTICLE; EMULSION; FILM; FOOD; FOOD INDUSTRY; FOOD PACKAGING; FOOD QUALITY; INFRARED SPECTROSCOPY; IRON CHELATION; LIPID OXIDATION; MOLECULAR STABILITY; NONHUMAN; PARTICLE SIZE; PH; PHYSICAL CHEMISTRY; SURFACE PROPERTY; CHEMISTRY; OXIDATION REDUCTION REACTION; PROCEDURES;

ANTIOXIDANTS; CHELATING AGENTS; EMULSIONS; FOOD PACKAGING; FOOD QUALITY; METALS; OXIDATION-REDUCTION;

EID: 84890050045     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.11.074     Document Type: Article

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