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Factors Affecting Properties of Edible Films or Coatings

Year 2010, Volume: 8 Issue: 5, 37 - 43, 01.10.2010

Abstract

Increasing consumer demand for safer and more convenient foods with longer shelf life is forcing the food industry to develop new -processing and packaging strategies. Ready-to-eat foods are frequently exposed to post process surface contamination, leading to a reduction in shelf life. Studies on the use of edible films as an alternative solution to this problem have been increased in recent years. Edible films are produced with proteins, carbohydrates, lipids or their combination. While glycerol is added into hydrocolloid films to improve elasticity, lipids are added to improve water vapor transportation rate of films. Various modification processes were proposed in the literature to improve functional properties of edible films. In this present study, factors affecting properties of edible films or coatings were reviewed

References

  • [1] Hardenberg, R.E., 1967. Wax and related coatings for horticultural products-a bibliography. Agric Res Bull 965: 1-123.
  • [2] Kaplan, H.J. 1986. Washing and color adding. In Fresh Citrus Fruits Edited by W.F. Wardowdki, S Nagy and W Grierson, AVI Publishing Co, Westport, CT, 379p.
  • [3] Okamoto, S. 1978. Factors affecting protein film formation. Cereal Foods World. 23: 256-262.
  • [4] Donhowe, I.G., Fennema, O., 1993. Water vapor and oxygen permeability of wax films. J Am Oil Chem Soc 70: 867-873.
  • [5] Lieberman, E.R., Gilbert, S.G., 1973. Gas permeation of collagen films as affected by crosslinkage, moisture, and plasticezer content. J Polymer Sci 41:33-43.
  • [6] Gontard, N., Guilbert, S., Cuq, J.L., 1993. Water and glycerol as plasticizers affect mechanical and water vapor barrier properties of an edible wheat gluten film. J Food Sci 58: 201-211.
  • [7] Cherian, G., Gennadios, A., Weller, C., Chinachoti, P., 1995. Thermomechanical behavior of wheat gluten films: effect of sucrose, glycerin, and sorbitol. Cereal Chem 72: 1-6.
  • [8] Galietta, G., Di-Gioia, L., Guilbert, S., Cuq, B., 1998. Mechanical and thermomechanical properties of films based on whey proteins as affected by plasticizer and crosslinking agents. J Dairy Sci 81: 3123-3130.
  • [9] Cuq, B., Gontard, N., Cuq, J.L., Guilbert, S., 1997. Selected functional properties of fish myofibrillar protein-based films as affected by hydrophilic plasticizers. J Agric Food Chem 45: 622-626.
  • [10] Gueguen, J., Viroben, G., Noireaux, P., Subirade, M., 1998. Influence of plasticizers and treatments on the properties of films from pea proteins. Ind Crop Prod 7:149-157.
  • [11] McHugh, T.H., Krochta, J.M., 1994a. Sorbitol- vs glycerol-plasticized whey protein edible films: integrated oxygen permeability and tensile property evaluation. J Agric Food Chem 42: 841-845.
  • [12] Krochta, J.M., Baldwin, E.A., Nisperos-Carriedo, M.O. 1994. Edible coatings and films to improve food quality. Technomic Publ. Co. Lancaster, PA.
  • [13] McHugh, T.H., Krochta, J.M., 1994b. Dispersed phase particle size effects on water vapor permeability of whey protein-beeswax edible emulsion films. J Food Process Preserv 18: 173- 188.
  • [14] Fabra, M.J., Talens, P., Chiralt, A.. 2008. Tensile properties and water vapor permeability of sodium caseinate films containing oleic acid–beeswax mixtures. J Food Eng. 85(3): 393-400.
  • [15] Gennadios, A., Park, H.J., Weller, C.L.1993. Relative humidity and temperature effects on tensile strength of edible protein and cellulose ether films. Trans ASAE, 36:1867-1872.
  • [16] Debeaufort, F., Martin-Polo, M., Voilley, A., 1993. Polarity, homogeneity and structure affect water vapor permeability of model edible films. J Food Sci 58: 426-434.
  • [17] Park, H.J., Bunn, J.M., Vergano, P.J., Testin, R.F., 1994. Gas permeation and thickness of the sucrose polyesters, Semperfresh tm coatings on apples. J Food Process Preserv 18: 349-358.
  • [18] Perez-Gago, M.B., Krochta, J.M., 2001. Lipid particle size effect on the water vapor permeability and mechanical properties of whey protein/beeswax emulsion films. J Agric Food Chem 49: 996-1002.
  • [19] Krochta, J.M., Pavlath, A.E., Goodman, N., 1990. Edible films from casein-lipid emulsions for lightly processed fruits and vegetables. In Engineering and Food, Edited by WEL Spiess, H Schubert, Elsevier Applied Science Publ. Co, New York, 329p.
  • [20] Debeaufort, F., Voilley, A., 1995. Effect of surfactants and drying rate on barrier properties of emulsified edible films. Int J Food Sci Technol 30: 183-190.
  • [21] Mate, J.I., Krochta, J.M., 1996. Whey protein coating effect on the oxygen uptake of Dry roasted peanuts. J Food Sci 61:1202-1206, 1210
  • [22] McHugh, T.H., Aujard, J.F., Krochta, J.M., 1994. Plasticized whey protein edible films: water vapor permeability properties. J Food Sci 59: 416- 419,423.
  • [23] Roos, Y., Karel, M., 1991. Plasticizing effect of water on thermal behavior and crystallization of amorphous food models. J Food Sci 56: 38-43.
  • [24] Cagri, A., Ustunol, Z., Ryser, E.T., 2001. Antimicrobial, mechanical, and moisture barrier properties of low pH whey protein-based edible films containing p-aminobenzoic or sorbic acids. J Food Sci 66:865-870.
  • [25] Rico-Pena, D.C., Torres, J.A., 1991. Sorbic acid and potassium sorbate permeability of an edible methycellulose-palmitic acid film: water activity and pH effects. J Food Sci 56: 1991-1995.
  • [26] Gontard, N., Thibault, R., Cuq, B., Guilbert, S., 1996. Influence of Relative Humidity and Film Composition on Oxygen and Carbon Dioxide Permeabilities of Edible Films. Agric Food Chem 44(4): 1064 -1069.
  • [27] Mujica-Paz, H., Gontard, N., 1997. Oxygen and Carbon Dioxide Permeability of Wheat Gluten Film: Effect of Relative Humidity and Temperature. J Agric Food Chem 45(10): 4101 -4105.
  • [28] Miller, K.S., Krochta, J.M., 1997. Oxygen and aroma barrier properties of edible films: A review. Trends Food Sci Tech 8 (7):228-237.
  • [29] Cisneros-Zevallos, L., Krochta, J.M., 2003. Whey protein coatings for fresh fruits and relative humidity effects, J Food Sci 68: 176-181.
  • [30] Olivas, G.I., Barbosa-Cánovas, G.V., 2008. Alginate–calcium films: Water vapor permeability and mechanical properties as affected by plasticizer and relative humidity. LWT-Food Sci Tech 41(2):359-366.
  • [31] Gontard, N., Guilbert, S., Cuq, J.L., 1992. Edible wheat gluten films: influence of the main process variables on film properties using Response Surface Methodology. J Food Sci Off Publ Inst Food Technol 57: 190-195, 199.
  • [32] Gennadios, A., Weller, C.L., 1990. Edible films and coatings from wheat and corn proteins. Food Technol 44: 63-67.
  • [33] Slade, L., Levine, H. 1987. Polymer chemical properties of gelatin in foods, In Advances in meat research, Edited by A.M. Pearson, T.R. Dutson, AQJ Bailey, Vol. 4, Van Nostrand Reinhold, New York, 251p.
  • [34] Wong, S.S. 1991. Chemistry of Protein Conjugation and Cross-Linking, CRC Press, New York.
  • [35] Brinkley, M., 1992. Brief survey of methods for preparing protein conjugates with dyes, haptens, and cross-linking reagents. Bioconjugate Chem 3: 2-13
  • [36] Avena-Bustillos, R.J., Krochta, J.M., 1993. Water vapor permeability of caseinate-based edible films as affected by pH calcium crosslinking and lipid content. J Food Sci 58: 904-907.
  • [37] Jane, J.L., Wang, S., 1994. Iowa State University Research Foundation, Inc., assignee. Soy proteinbased thermoplastic composition for preparing molded articles. U.S. patent 5,523,293
  • [38] Guilbert, S., Gontard, N., Raoult-Wack, A.L. 1995. Superficial edible films and osmotic dehydration: Application of hurdle technology without affecting the food integrity. In Food Preservation by Moisture Control, Edited by J. Welti-Chanes, Technomin Publishing, CO, 125p.
  • [39] Marquie, C., Aymard, C., Cuq, J.L., Guilbert, S., 1995. Biodegradable packaging made from cottonseed flour: formation and improvement by chemical treatments with gossypol, formaldehyde, and glutaraldehyde. J Agric Food Chem 43: 2762– 2767.
  • [40] Rhim, J.W., Gennadios, A., Handa, A., Weller, C.L., Hanna, M.A., 2000. Solubility, tensile, and color properties of modified soy protein isolate films. J Agric Food Chem 48: 4937-4941.
  • [41] Ciesla, K., Salmieri, S., Lacroix, M., Le Tien, C., 2002. Gamma irradiation influence on physical properties of milk proteins. Radiation Physics and Chemistry, 71(1-2): 95-99.
  • [42] Rhim, J.W., Gennadios, A., Weller, C.L., Hanna, M.A., 2002. Sodium dodecyl sulfate treatment improves properties of cast films from soy protein isolate. Industrial Crops Products 15(3):199-205.
  • [43] Park, S.K., Rhee, C.O., Bae, D.H., Hettiarchchy, N.S., 2001. Mechanical properties and water-vapor permeability of soy-protein films affected by calcium salts and glucono-delta-lactone. J Agric Food Chem 49: 2308-2312.
  • [44] Gennadıos, A., Ghorpade, V.M., Weller, C.L., Hanna, M.A., 1996 Heat curing of soy protein films. Transactions of the ASAE 39: 575–579.
  • [45] Miller, K.S., Chiang, M.T., Krochta, J.M. 1997. Heat curing of whey protein films. J Food Sci 62:1189- 1193.
  • [46] Gennadios, A., Weller, C.L., Ghorpade, V.M., Hanna, M.A., 1994. Heat curing of protein films. Pap Am Soc Agric Eng (94-6550/94-6571):13-19.
  • [47] Thajur, R.P.S., Singh, R., 1994. Thermal budget consideration in rapid isothermal processing. Appl Phys Lett 64: 327-335.
  • [48] Brault, D., D’Aprano, G., Lacroix, M., 1997. Formation of free-standing sterilized edible films from irradiated caseinates. J Agric Food Chem 45: 2964-2969.
  • [49] Ressouany, M., Vachon, C., Lacroix, M. 1998.Irradiation dose and calcium effect on the mechanical properties of cross-linked caseinate films. J Agric Food Chem, 46:1618-1623.
  • [50] Rhim, J.W., Gennadios, A., Fu, D., Weller, C.L., Hanna, M.A., 1999. Properties of ultraviolet irradiated protein films- LWT-Food Sci Tech 32:129- 133.
  • [51] Ghorpade, V.M., Gennadios, A., Hanna, M.A., Weller, C.L.., 1995. Soy protein isolate/poly(ethylene oxide) films. Cereal Chem 72: 559-563.
  • [52] Gennadios, A., Rhim, J.W., Handa, A., Weller, C.L., Hanna, M.A., 1998. Ultraviolet radiation affects physical and molecular properties of soy protein films. J Food Sci 63: 225-228.
  • [53] Lacroix, M., Le, T.C., Ouattara, B., Yu, H., Letendre, M., 2002. Use of γ-irradiation to produce films from whey, casein and soy proteins: structure. Radiation Physics Chemistry 63: 827-832.
  • [54] Hamaguchi, P.Y., Yin, W.W., Tanaka, M., 2007. Effect of pH on the formation of edible films made from the muscle proteins of Blue marlin (Makaira mazara) Food Chemistry 100(3): 914-920.
  • [55] Kella, N.K., Kinsella, J.E., 1988. Enhanced thermodynamic stability of β-lactoglobulin at low pH. Biochem. J 255:113-118.
  • [56] Banerjee, R., Chen, H., Wu, J., 1996. Milk proteinbased edible film mechanical strength changes due to ultrasound process. J Food Sci 61: 824-828.
  • [57] Gennadios, A., Brandenburg, A.H,. Weller, C.L., Testin, R.F., 1993. Effect of pH on properties of wheat gluten and soy protein isolate films. J Agric Food Chem 41:1835-1839.

Yenilebilir Filmlerin ve Kaplamaların Özelliklerini Etkileyen Faktörler

Year 2010, Volume: 8 Issue: 5, 37 - 43, 01.10.2010

Abstract

Tüketicinin mikrobiyolojik bakımdan güvenli, pratik ve uzun raf ömürlü gıdaya artan talebi gıda endüstrisini yeni proses teknikleri ve paketleme stratejisi geliştirmeye zorlamıştır. Tüketime hazır gıda ürünlerinin prosesten sonraki evrede mikrobiyolojik bulaşma riski bu ürünlerin raf ömrünü önemli ölçüde azaltmaktadır. Bu soruna alternatif çözüm olabilecek yenilebilir filmlerin kullanımı üzerine çalışmalar son yıllarda artmıştır. Yenilebilir filmler protein, karbonhidrat, lipit veya bunların birlikte kullanılması ile üretilirler. Hidrokolloid filmlere elastikiyet kazandırmak için gliserol eklenirken, su buharı geçirgenliği iyileştirmek amacıyla lipit eklemesi yapılır. Bunun gibi yenilebilir filmlerin özellikleri farklı işlemler uygulanarak iyileştirme çalışmaları birçok araştırmada yapılmıştır. Bu derlemede yenilebilir filmlerin ve kaplamaların özelliklerini etkileyen faktörlere yer verilmiştir

References

  • [1] Hardenberg, R.E., 1967. Wax and related coatings for horticultural products-a bibliography. Agric Res Bull 965: 1-123.
  • [2] Kaplan, H.J. 1986. Washing and color adding. In Fresh Citrus Fruits Edited by W.F. Wardowdki, S Nagy and W Grierson, AVI Publishing Co, Westport, CT, 379p.
  • [3] Okamoto, S. 1978. Factors affecting protein film formation. Cereal Foods World. 23: 256-262.
  • [4] Donhowe, I.G., Fennema, O., 1993. Water vapor and oxygen permeability of wax films. J Am Oil Chem Soc 70: 867-873.
  • [5] Lieberman, E.R., Gilbert, S.G., 1973. Gas permeation of collagen films as affected by crosslinkage, moisture, and plasticezer content. J Polymer Sci 41:33-43.
  • [6] Gontard, N., Guilbert, S., Cuq, J.L., 1993. Water and glycerol as plasticizers affect mechanical and water vapor barrier properties of an edible wheat gluten film. J Food Sci 58: 201-211.
  • [7] Cherian, G., Gennadios, A., Weller, C., Chinachoti, P., 1995. Thermomechanical behavior of wheat gluten films: effect of sucrose, glycerin, and sorbitol. Cereal Chem 72: 1-6.
  • [8] Galietta, G., Di-Gioia, L., Guilbert, S., Cuq, B., 1998. Mechanical and thermomechanical properties of films based on whey proteins as affected by plasticizer and crosslinking agents. J Dairy Sci 81: 3123-3130.
  • [9] Cuq, B., Gontard, N., Cuq, J.L., Guilbert, S., 1997. Selected functional properties of fish myofibrillar protein-based films as affected by hydrophilic plasticizers. J Agric Food Chem 45: 622-626.
  • [10] Gueguen, J., Viroben, G., Noireaux, P., Subirade, M., 1998. Influence of plasticizers and treatments on the properties of films from pea proteins. Ind Crop Prod 7:149-157.
  • [11] McHugh, T.H., Krochta, J.M., 1994a. Sorbitol- vs glycerol-plasticized whey protein edible films: integrated oxygen permeability and tensile property evaluation. J Agric Food Chem 42: 841-845.
  • [12] Krochta, J.M., Baldwin, E.A., Nisperos-Carriedo, M.O. 1994. Edible coatings and films to improve food quality. Technomic Publ. Co. Lancaster, PA.
  • [13] McHugh, T.H., Krochta, J.M., 1994b. Dispersed phase particle size effects on water vapor permeability of whey protein-beeswax edible emulsion films. J Food Process Preserv 18: 173- 188.
  • [14] Fabra, M.J., Talens, P., Chiralt, A.. 2008. Tensile properties and water vapor permeability of sodium caseinate films containing oleic acid–beeswax mixtures. J Food Eng. 85(3): 393-400.
  • [15] Gennadios, A., Park, H.J., Weller, C.L.1993. Relative humidity and temperature effects on tensile strength of edible protein and cellulose ether films. Trans ASAE, 36:1867-1872.
  • [16] Debeaufort, F., Martin-Polo, M., Voilley, A., 1993. Polarity, homogeneity and structure affect water vapor permeability of model edible films. J Food Sci 58: 426-434.
  • [17] Park, H.J., Bunn, J.M., Vergano, P.J., Testin, R.F., 1994. Gas permeation and thickness of the sucrose polyesters, Semperfresh tm coatings on apples. J Food Process Preserv 18: 349-358.
  • [18] Perez-Gago, M.B., Krochta, J.M., 2001. Lipid particle size effect on the water vapor permeability and mechanical properties of whey protein/beeswax emulsion films. J Agric Food Chem 49: 996-1002.
  • [19] Krochta, J.M., Pavlath, A.E., Goodman, N., 1990. Edible films from casein-lipid emulsions for lightly processed fruits and vegetables. In Engineering and Food, Edited by WEL Spiess, H Schubert, Elsevier Applied Science Publ. Co, New York, 329p.
  • [20] Debeaufort, F., Voilley, A., 1995. Effect of surfactants and drying rate on barrier properties of emulsified edible films. Int J Food Sci Technol 30: 183-190.
  • [21] Mate, J.I., Krochta, J.M., 1996. Whey protein coating effect on the oxygen uptake of Dry roasted peanuts. J Food Sci 61:1202-1206, 1210
  • [22] McHugh, T.H., Aujard, J.F., Krochta, J.M., 1994. Plasticized whey protein edible films: water vapor permeability properties. J Food Sci 59: 416- 419,423.
  • [23] Roos, Y., Karel, M., 1991. Plasticizing effect of water on thermal behavior and crystallization of amorphous food models. J Food Sci 56: 38-43.
  • [24] Cagri, A., Ustunol, Z., Ryser, E.T., 2001. Antimicrobial, mechanical, and moisture barrier properties of low pH whey protein-based edible films containing p-aminobenzoic or sorbic acids. J Food Sci 66:865-870.
  • [25] Rico-Pena, D.C., Torres, J.A., 1991. Sorbic acid and potassium sorbate permeability of an edible methycellulose-palmitic acid film: water activity and pH effects. J Food Sci 56: 1991-1995.
  • [26] Gontard, N., Thibault, R., Cuq, B., Guilbert, S., 1996. Influence of Relative Humidity and Film Composition on Oxygen and Carbon Dioxide Permeabilities of Edible Films. Agric Food Chem 44(4): 1064 -1069.
  • [27] Mujica-Paz, H., Gontard, N., 1997. Oxygen and Carbon Dioxide Permeability of Wheat Gluten Film: Effect of Relative Humidity and Temperature. J Agric Food Chem 45(10): 4101 -4105.
  • [28] Miller, K.S., Krochta, J.M., 1997. Oxygen and aroma barrier properties of edible films: A review. Trends Food Sci Tech 8 (7):228-237.
  • [29] Cisneros-Zevallos, L., Krochta, J.M., 2003. Whey protein coatings for fresh fruits and relative humidity effects, J Food Sci 68: 176-181.
  • [30] Olivas, G.I., Barbosa-Cánovas, G.V., 2008. Alginate–calcium films: Water vapor permeability and mechanical properties as affected by plasticizer and relative humidity. LWT-Food Sci Tech 41(2):359-366.
  • [31] Gontard, N., Guilbert, S., Cuq, J.L., 1992. Edible wheat gluten films: influence of the main process variables on film properties using Response Surface Methodology. J Food Sci Off Publ Inst Food Technol 57: 190-195, 199.
  • [32] Gennadios, A., Weller, C.L., 1990. Edible films and coatings from wheat and corn proteins. Food Technol 44: 63-67.
  • [33] Slade, L., Levine, H. 1987. Polymer chemical properties of gelatin in foods, In Advances in meat research, Edited by A.M. Pearson, T.R. Dutson, AQJ Bailey, Vol. 4, Van Nostrand Reinhold, New York, 251p.
  • [34] Wong, S.S. 1991. Chemistry of Protein Conjugation and Cross-Linking, CRC Press, New York.
  • [35] Brinkley, M., 1992. Brief survey of methods for preparing protein conjugates with dyes, haptens, and cross-linking reagents. Bioconjugate Chem 3: 2-13
  • [36] Avena-Bustillos, R.J., Krochta, J.M., 1993. Water vapor permeability of caseinate-based edible films as affected by pH calcium crosslinking and lipid content. J Food Sci 58: 904-907.
  • [37] Jane, J.L., Wang, S., 1994. Iowa State University Research Foundation, Inc., assignee. Soy proteinbased thermoplastic composition for preparing molded articles. U.S. patent 5,523,293
  • [38] Guilbert, S., Gontard, N., Raoult-Wack, A.L. 1995. Superficial edible films and osmotic dehydration: Application of hurdle technology without affecting the food integrity. In Food Preservation by Moisture Control, Edited by J. Welti-Chanes, Technomin Publishing, CO, 125p.
  • [39] Marquie, C., Aymard, C., Cuq, J.L., Guilbert, S., 1995. Biodegradable packaging made from cottonseed flour: formation and improvement by chemical treatments with gossypol, formaldehyde, and glutaraldehyde. J Agric Food Chem 43: 2762– 2767.
  • [40] Rhim, J.W., Gennadios, A., Handa, A., Weller, C.L., Hanna, M.A., 2000. Solubility, tensile, and color properties of modified soy protein isolate films. J Agric Food Chem 48: 4937-4941.
  • [41] Ciesla, K., Salmieri, S., Lacroix, M., Le Tien, C., 2002. Gamma irradiation influence on physical properties of milk proteins. Radiation Physics and Chemistry, 71(1-2): 95-99.
  • [42] Rhim, J.W., Gennadios, A., Weller, C.L., Hanna, M.A., 2002. Sodium dodecyl sulfate treatment improves properties of cast films from soy protein isolate. Industrial Crops Products 15(3):199-205.
  • [43] Park, S.K., Rhee, C.O., Bae, D.H., Hettiarchchy, N.S., 2001. Mechanical properties and water-vapor permeability of soy-protein films affected by calcium salts and glucono-delta-lactone. J Agric Food Chem 49: 2308-2312.
  • [44] Gennadıos, A., Ghorpade, V.M., Weller, C.L., Hanna, M.A., 1996 Heat curing of soy protein films. Transactions of the ASAE 39: 575–579.
  • [45] Miller, K.S., Chiang, M.T., Krochta, J.M. 1997. Heat curing of whey protein films. J Food Sci 62:1189- 1193.
  • [46] Gennadios, A., Weller, C.L., Ghorpade, V.M., Hanna, M.A., 1994. Heat curing of protein films. Pap Am Soc Agric Eng (94-6550/94-6571):13-19.
  • [47] Thajur, R.P.S., Singh, R., 1994. Thermal budget consideration in rapid isothermal processing. Appl Phys Lett 64: 327-335.
  • [48] Brault, D., D’Aprano, G., Lacroix, M., 1997. Formation of free-standing sterilized edible films from irradiated caseinates. J Agric Food Chem 45: 2964-2969.
  • [49] Ressouany, M., Vachon, C., Lacroix, M. 1998.Irradiation dose and calcium effect on the mechanical properties of cross-linked caseinate films. J Agric Food Chem, 46:1618-1623.
  • [50] Rhim, J.W., Gennadios, A., Fu, D., Weller, C.L., Hanna, M.A., 1999. Properties of ultraviolet irradiated protein films- LWT-Food Sci Tech 32:129- 133.
  • [51] Ghorpade, V.M., Gennadios, A., Hanna, M.A., Weller, C.L.., 1995. Soy protein isolate/poly(ethylene oxide) films. Cereal Chem 72: 559-563.
  • [52] Gennadios, A., Rhim, J.W., Handa, A., Weller, C.L., Hanna, M.A., 1998. Ultraviolet radiation affects physical and molecular properties of soy protein films. J Food Sci 63: 225-228.
  • [53] Lacroix, M., Le, T.C., Ouattara, B., Yu, H., Letendre, M., 2002. Use of γ-irradiation to produce films from whey, casein and soy proteins: structure. Radiation Physics Chemistry 63: 827-832.
  • [54] Hamaguchi, P.Y., Yin, W.W., Tanaka, M., 2007. Effect of pH on the formation of edible films made from the muscle proteins of Blue marlin (Makaira mazara) Food Chemistry 100(3): 914-920.
  • [55] Kella, N.K., Kinsella, J.E., 1988. Enhanced thermodynamic stability of β-lactoglobulin at low pH. Biochem. J 255:113-118.
  • [56] Banerjee, R., Chen, H., Wu, J., 1996. Milk proteinbased edible film mechanical strength changes due to ultrasound process. J Food Sci 61: 824-828.
  • [57] Gennadios, A., Brandenburg, A.H,. Weller, C.L., Testin, R.F., 1993. Effect of pH on properties of wheat gluten and soy protein isolate films. J Agric Food Chem 41:1835-1839.
There are 57 citations in total.

Details

Primary Language Turkish
Journal Section Research Article
Authors

Arzu Çağrı-mehmetoğlu This is me

Publication Date October 1, 2010
Published in Issue Year 2010 Volume: 8 Issue: 5

Cite

APA Çağrı-mehmetoğlu, A. (2010). Yenilebilir Filmlerin ve Kaplamaların Özelliklerini Etkileyen Faktörler. Akademik Gıda, 8(5), 37-43.
AMA Çağrı-mehmetoğlu A. Yenilebilir Filmlerin ve Kaplamaların Özelliklerini Etkileyen Faktörler. Akademik Gıda. October 2010;8(5):37-43.
Chicago Çağrı-mehmetoğlu, Arzu. “Yenilebilir Filmlerin Ve Kaplamaların Özelliklerini Etkileyen Faktörler”. Akademik Gıda 8, no. 5 (October 2010): 37-43.
EndNote Çağrı-mehmetoğlu A (October 1, 2010) Yenilebilir Filmlerin ve Kaplamaların Özelliklerini Etkileyen Faktörler. Akademik Gıda 8 5 37–43.
IEEE A. Çağrı-mehmetoğlu, “Yenilebilir Filmlerin ve Kaplamaların Özelliklerini Etkileyen Faktörler”, Akademik Gıda, vol. 8, no. 5, pp. 37–43, 2010.
ISNAD Çağrı-mehmetoğlu, Arzu. “Yenilebilir Filmlerin Ve Kaplamaların Özelliklerini Etkileyen Faktörler”. Akademik Gıda 8/5 (October 2010), 37-43.
JAMA Çağrı-mehmetoğlu A. Yenilebilir Filmlerin ve Kaplamaların Özelliklerini Etkileyen Faktörler. Akademik Gıda. 2010;8:37–43.
MLA Çağrı-mehmetoğlu, Arzu. “Yenilebilir Filmlerin Ve Kaplamaların Özelliklerini Etkileyen Faktörler”. Akademik Gıda, vol. 8, no. 5, 2010, pp. 37-43.
Vancouver Çağrı-mehmetoğlu A. Yenilebilir Filmlerin ve Kaplamaların Özelliklerini Etkileyen Faktörler. Akademik Gıda. 2010;8(5):37-43.

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