An Edible Film of Lipids and Cellulose Ethers: Performance in a Model Frozen‐Food System

Journal of Food Science

Volumn 54, Issue 6, 1989, Pages 1390-1392

  KESTER, J J ^a,b   FENNEMA, O ^a,b  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

^b PROCTER AND GAMBLE COMPANY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84987280138     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1989.tb05119.x     Document Type: Article

References (19)

1. Thermodynamic analysis of the freezing of bread
2. A study of diffusion equations describing moisture movement in peanut pods. I. Comparison of vapor and liquid diffusion equations
3. A study of diffusion equations describing moisture movement in peanut pods. II. Simultaneous vapor and liquid diffusion of moisture
4. Water activity at subfreezing temperatures
5. Physical phenomena during the drying of foodstuffs
6. Water vapor permeability of edible bilayer films
7. Water vapor permeability of an edible, fatty acid, bilayer film
8. Use of an edible film to maintain water vapor gradients in foods
9. Dehydration of foods
10. An edible film of lipids and cellulose ethers: Barrierproperties to moisture vapor transmission and structural evaluation
11. Rates of moisture sorption and desorption in porous, dried foodstuffs
12. Accelerated shelf‐life testing of foods
13. The heat content of bread
14. Moisture transfer in combinations of dehydrated foods
15. Principles and Procedures of Statistics
16. Drying phenomena