Effect of electrospun montmorillonite-nylon 6 nanofibrous membrane coated packaging on potato chips and bread

Innovative Food Science and Emerging Technologies

Volumn 26, Issue , 2014, Pages 424-430

  Agarwal, Anshika ^a   Raheja, Anant ^a   Natarajan, T S ^a   Chandra, T S ^a  

^a INDIAN INSTITUTE OF TECHNOLOGY MADRAS   (India)

Author keywords

Bread; Electrospinning; Lipid peroxidation; Moisture; Montmorillonite; Potato chips

Indexed keywords

BAKERIES; CLAY MINERALS; COATINGS; ELECTROSPINNING; FOOD PRESERVATION; FOOD PRODUCTS; LIPIDS; METALLIC FILMS; MOISTURE; MOISTURE CONTROL; NANOCOMPOSITE FILMS; NANOCOMPOSITES; NANOFIBERS; OXIDATION; OXYGEN; PACKAGING; PACKAGING MACHINES; PLASTIC FILMS; PLASTIC PRODUCTS; POLYAMIDES; POLYPROPYLENES; RAYON; TESTING;

BREAD; ELECTROSPINNING TECHNIQUES; FOOD PACKAGING INDUSTRY; LIPID PEROXIDATION; MONTMORILLONITE COMPOSITES; NANOFIBROUS MEMBRANES; PACKAGING APPLICATIONS; POTATO CHIP;

CHIP SCALE PACKAGES;

SOLANUM TUBEROSUM;

EID: 84915803723     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2014.09.012     Document Type: Article

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