Development and Characterization of Soy Protein Isolate Emulsion-Based Edible Films with Added Coconut Oil for Olive Oil Packaging: Barrier, Mechanical, and Thermal Properties

Food and Bioprocess Technology

Volumn 8, Issue 8, 2015, Pages 1811-1823

  Carpiné, Danielle ^a   Dagostin, João Luiz Andreotti ^a   Bertan, Larissa Canhadas ^b   Mafra, Marcos Rogério ^a  

^a FEDERAL UNIVERSITY OF PARANÁ   (Brazil)

^b Federal University of the Southern Border (UFFS)   (Brazil)

Author keywords

Emulsion based edible film; Olive oil packaging; Soy lecithin; Soy protein isolate; Virgin coconut oil

Indexed keywords

EMULSIFICATION; FOOD STORAGE; LECITHIN; MECHANICAL PERMEABILITY; MOISTURE; OILS AND FATS; OPACITY; OXIDATION; PACKAGING; PEROXIDES; PROTEINS; TENSILE STRENGTH; THERMODYNAMIC PROPERTIES; VARIABLE FREQUENCY OSCILLATORS; VEGETABLE OILS; WATER VAPOR;

EDIBLE FILMS; OXIDATIVE STABILITY; RESPONSE SURFACE METHODOLOGY; SOY LECITHIN; SOY PROTEIN ISOLATES; TECHNOLOGICAL ENHANCEMENT; VIRGIN COCONUT OIL; WATER VAPOR PERMEABILITY;

OLIVE OIL;

EID: 84957426808     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-015-1538-4     Document Type: Article

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