Combination of high-pressure treatment, mild heating and holding time effects as a means of improving the barrier properties of gelatin-based packaging films using response surface modeling

Innovative Food Science and Emerging Technologies

Volumn 30, Issue , 2015, Pages 15-23

  Molinaro, Stefano ^a   Cruz Romero, Malco ^b   Sensidoni, Alessandro ^a   Morris, Michael ^b   Lagazio, Corrado ^a   Kerry, Joe P ^b  

^a UNIVERSITY OF UDINE   (Italy)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Edible films; Gelatin; High pressure; Oxygen transmission rate; Packaging; Renewable resources; Response surface modeling

Indexed keywords

CHEMICAL CONTAMINATION; FOOD PRESERVATION; FOOD PRODUCTS; HIGH PRESSURE EFFECTS; MECHANICAL PERMEABILITY; OXYGEN; OXYGEN PERMEABLE MEMBRANES; PACKAGING MATERIALS; PLASTIC FILMS; SURFACE PROPERTIES;

EDIBLE FILMS; GELATIN; HIGH PRESSURE; OXYGEN TRANSMISSION RATES; RENEWABLE RESOURCE; RESPONSE SURFACE MODELING;

PACKAGING;

EID: 84947023999     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2015.05.005     Document Type: Article

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