Effect of temperature on moisture barrier efficiency of monoglyceride edible films in cereal-based composite foods

Cereal Chemistry

Volumn 81, Issue 6, 2004, Pages 767-771

  Guillard, V ^a,b   Broyart, B ^c   Bonazzi, C ^c   Guilbert, S ^a   Gontard, N ^a  

^a UMR IATE   (France)

^b CTCPA   (France)

^c AGROPARISTECH   (France)

Author keywords

[No Author keywords available]

Indexed keywords

ACETYLATION; EFFICIENCY; FOOD STORAGE; MOISTURE CONTROL; THERMAL PROCESSING (FOODS);

ACETYLATED MONOGLYCERIDES; AGAR GEL; BARRIER EFFICIENCY; EDIBLE FILMS; EFFECTS OF TEMPERATURE; HIGH MOISTURE CONTENTS; MOISTURE BARRIERS; MOISTURE TRANSFER; MONOGLYCERIDES; SPONGE CAKES;

TEMPERATURE;

AGAR; MONOACYLGLYCEROL; SILVER; WATER;

ACETYLATION; ARTICLE; CEREAL; DIFFUSION; FILM; FOOD; FOOD COMPOSITION; FOOD PROCESSING; HYDROPHOBICITY; MELTING POINT; MODEL; MOISTURE; SHELF LIFE; STORAGE TEMPERATURE; TEMPERATURE; TEMPERATURE DEPENDENCE;

EID: 9744240896     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2004.81.6.767     Document Type: Article

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