Improving the integrity of natural biopolymer films used in food packaging by crosslinking approach: A review

International Journal of Biological Macromolecules

Volumn 104, Issue , 2017, Pages 687-707

  Garavand, Farhad ^a   Rouhi, Milad ^b   Razavi, Seyed Hadi ^a   Cacciotti, Ilaria ^c   Mohammadi, Reza ^b  

^a UNIVERSITY OF TEHRAN   (Iran)

^b KERMANSHAH UNIVERSITY OF MEDICAL SCIENCES   (Iran)

^c NICCOLÒ CUSANO UNIVERSITY   (Italy)

Author keywords

Biopolymer; Crosslinking; Film; Food packaging; Mechanical properties

Indexed keywords

ALCOHOL; ALGINIC ACID; AZETIDINE; BIOPOLYMER; CALCIUM CARBONATE; CARBOXYLIC ACID; CARBOXYMETHYLCELLULOSE; CASEIN; CHITOSAN; COLLAGEN; GALACTOMANNAN; GELATIN; HEMICELLULOSE; HYDROXYPROPYLMETHYLCELLULOSE; KERATIN; METHYLCELLULOSE; MICROCRYSTALLINE CELLULOSE; NANOCRYSTAL; PECTIN; POLYVINYL ALCOHOL; SOYBEAN PROTEIN; STARCH; WHEY PROTEIN; XANTHAN; BIOLOGICAL PRODUCT; CROSS LINKING REAGENT;

CROSS LINKING; CYTOTOXICITY; DIELS ALDER REACTION; DIFFERENTIAL SCANNING CALORIMETRY; FILM; FOOD PACKAGING; INFRARED SPECTROSCOPY; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PACKAGING MATERIAL; POLYACRYLAMIDE GEL ELECTROPHORESIS; REVIEW; SOLUBILITY; THERMOGRAVIMETRY; THICKNESS; WATER ABSORPTION; WATER PERMEABILITY; X RAY DIFFRACTION; CHEMISTRY; HUMAN; MECHANICS; PROCEDURES; TEMPERATURE;

BIOLOGICAL PRODUCTS; BIOPOLYMERS; CROSS-LINKING REAGENTS; FOOD PACKAGING; HUMANS; MECHANICAL PHENOMENA; TEMPERATURE;

EID: 85021349280     PISSN: 01418130     EISSN: 18790003     Source Type: Journal    
DOI: 10.1016/j.ijbiomac.2017.06.093     Document Type: Review

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