Characterization of sodium caseinate-based edible films incorporated with cinnamon or ginger essential oils

Author:

Atarés L.,Bonilla J.,Chiralt A.

Publisher

Elsevier BV

Subject

Food Science

Reference48 articles.

1. Antioxidant effect of natural plant extracts on the microencapsulated high oleic sunflower oil;Ahn;Journal of Food Engineering,2008

2. Improved water vapour barrier of whey protein films by addition of an acetylated monoglyceride;Anker;Innovative Food Science & Emerging Technologies,2002

3. Physical properties of polyol-plasticized edible films made from sodium caseinate and soluble starch blends;Arvanitoyannis;Food Chemistry,1998

4. ASME B46.1, 1995. Surface Texture: Surface Roughness, Waviness and Lay, An American National Standard. ASME, New York.

5. ASTM, 1999. Standard test method for specular gloss. In: Designation (D523). Annual Book of ASTM Standards, vol. 06.01. American Society for Testing and Materials, Philadelphia, PA.

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