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Food Science and Biotechnology
Volumn 23, Issue 1, 2014, Pages 115-120
Proof-of-concept study of a whey protein isolate based carbon dioxide indicator to measure the shelf-life of packaged foods
Author keywords

carbon dioxide indicator; food freshness; intelligent food packaging; whey protein isolate
Indexed keywords

EID: 84894489053     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-014-0015-6     Document Type: Article
Times cited : (24)
References (9)
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  • 3
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    • Carbon dioxide sensors for intelligent food packaging applications
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    • Puligundla, P.1    Jung, J.2    Ko, S.3
  • 5
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    • Isoelectric points of proteins: A table
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    • (1978) Anal. Biochem. , vol.86 , pp. 620-647
    • Malamud, D.1    Drysdale, J.W.2
  • 6
    • 0030919241 scopus 로고    scopus 로고
    • Physical properties of whey protein stabilized emulsions as related to pH and NaCl
    • Demetriades K, Coupland JN, McClements DJ. Physical properties of whey protein stabilized emulsions as related to pH and NaCl. J. Food Sci. 62: 342-347 (1997).
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    • Demetriades, K.1    Coupland, J.N.2    McClements, D.J.3
  • 7
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    • Optical properties of foods. Vol. I
    • Encyclopedia of Life Support Systems, G. V. Barbosa-Cánovas (Ed.)
    • Duran L, Calvo C. Optical properties of foods. Vol. I, pp. 120-142. In: Food Engineering. Barbosa-Cánovas GV (ed). Encyclopedia of Life Support Systems. Mississauga, Ontario, Canada (2009).
    • (2009) Food Engineering , pp. 120-142
    • Duran, L.1    Calvo, C.2
  • 8
    • 0000835784 scopus 로고
    • Ab initio molecular orbital calculations on the water-carbon dioxide system: carbonic acid
    • Jönsson B, Karlström G, Wennerström H, Roos B. Ab initio molecular orbital calculations on the water-carbon dioxide system: carbonic acid. Chem. Phys. Lett. 41: 317-320 (1976).
    • (1976) Chem. Phys. Lett. , vol.41 , pp. 317-320
    • Jönsson, B.1    Karlström, G.2    Wennerström, H.3    Roos, B.4
  • 9
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    • In situ microstructure evaluation during gelation of â-lactoglobulin
    • Ko S, Gunasekaran S. In situ microstructure evaluation during gelation of â-lactoglobulin. J. Food Eng. 90: 161-170 (2009).
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    • Ko, S.1    Gunasekaran, S.2

* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.