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The role of some antioxidants in the HPMC film properties and lipid protection in coated toasted almonds

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The role of some antioxidants in the HPMC film properties and lipid protection in coated toasted almonds

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Atarés Huerta, LM.; Pérez Masiá, R.; Chiralt A. (2011). The role of some antioxidants in the HPMC film properties and lipid protection in coated toasted almonds. Journal of Food Engineering. 104(4):649-656. doi:10.1016/j.jfoodeng.2011.02.005.

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Título: The role of some antioxidants in the HPMC film properties and lipid protection in coated toasted almonds
Autor:
Entidad UPV: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Fecha difusión:
Resumen:
[EN] Hydroxypropylmethylcellulose based edible films with and without antioxidant additives were characterised as to their microstructure, water vapour and oxygen permeability, mechanical behaviour, optical properties and ...[+]
Palabras clave: Almond , Ascorbic acid , Citric acid , Edible coatings , Ginger oil , Hydroxypropylmethylcellulose , Edible coating , Hydroxypropyl methylcellulose , Coatings , Essential oils , Food additives , Hydrophobicity , Ketones , Mechanical engineering , Mechanical properties , Microstructure , Optical properties , Organic acids , Oxidation , Oxygen , Oxygen permeable membranes , Mechanical permeability , Prunus dulcis , Zingiber officinale
Derechos de uso: Reserva de todos los derechos
Fuente:
Journal of Food Engineering. (issn: 0260-8774 )
DOI: 10.1016/j.jfoodeng.2011.02.005
Editorial:
Elsevier
Versión del editor: https://dx.doi.org/10.1016/j.jfoodeng.2011.02.005
Patrocinador:
Spanish Ministerio de Educacion y Ciencia AGL2007-65503/ALI
Universidad Politecnica PAID-06-08-3242
Tipo: Artículo

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