A method for the measurement of the oxygen permeability and the development of edible films to reduce the rate of oxidative reactions in fresh foods-Reference-Cited by-同舟云学术

A method for the measurement of the oxygen permeability and the development of edible films to reduce the rate of oxidative reactions in fresh foods

Published:2003-03 Issue:3 Volume:80 Page:423-431
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ayranci Erol,Tunc Sibel

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference24 articles.

1. ASTM. (1988). Standard test method for oxygen gas transmission rate through plastic film and sheeting using coulometric sensor. Designation: D3985 (pp. 656–661).

2. Moisture sorption of cellulose based edible films;Ayranci;Nahrung,1996

3. The effect of molecular weight of constituents on properties of cellulose-based edible films;Ayranci;Lebensmittel Wissenschaft und Technologie,1997

4. The effect of protein isolate of pistacia terebinthus L on moisture transfer properties of cellulose-based edible films;Ayranci;Lebensmittel Wissenschaft und Technologie,1995

5. Cellulose based edible films and their effects on fresh beans and strawberries;Ayranci;Zeitschrift fuer Lebensmittel-Untersuchung und Forschung A,1997

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