Development of bionanocomposite materials and its use in coating of Ras cheese

Food Chemistry

Volumn 270, Issue , 2019, Pages 467-475

  Youssef, Ahmed M ^a   Assem, Fayza M ^a   Abdel Aziz, Mahmoud E ^a   Elaaser, Mostafa ^a   Ibrahim, Osama A ^a   Mahmoud, Mona ^a   Abd El Salam, Mohamed H ^a  

^a NATIONAL RESEARCH CENTRE   (Egypt)

Author keywords

Bionanocomposite; Coating materials; CS; Packaging; PVA; Ras cheese; TiO 2 NPs

Indexed keywords

CESIUM; CONTACT ANGLE; NANOPARTICLES; PACKAGING; PACKAGING MATERIALS; TITANIUM DIOXIDE;

BIO-NANOCOMPOSITE; BIO-NANOCOMPOSITE MATERIALS; BIONANOCOMPOSITES; COATING MATERIAL; PHYSICAL CHARACTERISTICS; TEXTURAL PROPERTIES; TITANIUM DIOXIDE NANOPARTICLES; WATER VAPOR TRANSMISSION RATE;

COATINGS;

BIOMATERIAL; CHITOSAN; NANOCOMPOSITE; POLYVINYL ALCOHOL; TITANIUM DIOXIDE NANOPARTICLE;

ARTICLE; BODY WEIGHT LOSS; CHEESE; COMPARATIVE STUDY; CONTACT ANGLE; CONTROLLED STUDY; EMULSION; FOOD PACKAGING; FOURIER TRANSFORM INFRARED SPECTROSCOPY; FUNGUS GROWTH; MATERIAL COATING; MOISTURE; MOULD; NANOFABRICATION; SCANNING ELECTRON MICROSCOPY; SURFACE PROPERTY; TRANSMISSION ELECTRON MICROSCOPY; WATER VAPOR; X RAY DIFFRACTION; CHEMISTRY; INFRARED SPECTROSCOPY; PROCEDURES;

CHEESE; CHITOSAN; FOOD PACKAGING; NANOCOMPOSITES; POLYVINYL ALCOHOL; SPECTROSCOPY, FOURIER TRANSFORM INFRARED;

EID: 85050277204     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2018.07.114     Document Type: Article

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