Zobrazeno 1 - 10
of 18
pro vyhledávání: '"R. F. Testin"'
Publikováno v:
Journal of food protection. 57(8)
Lactobacillus plantarum BF001 isolated from chilled processed channel catfish produced an antimicrobial substance active against selected bacteria from the genera Lactobacillus , Lactococcus , Listeria , Micrococcus , Leuconostocs , Pediococcus , Sta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5312c8e6b3ab165a47526e74d3485314
https://pubmed.ncbi.nlm.nih.gov/31121766
https://pubmed.ncbi.nlm.nih.gov/31121766
Publikováno v:
Journal of Food Science. 65:1175-1179
This study measured the water vapor transmission rates (WVTR) and moisture sorption of chitosan films over a range of water vapor pressures at 25 °C. Films of a constant thickness were made using chitosan with 3 levels of deacetylation. Films were t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0b80c1a82fd1bac77f7665eed78fe4d0
https://doi.org/10.1111/j.1365-2621.2000.tb10261.x
https://doi.org/10.1111/j.1365-2621.2000.tb10261.x
Publikováno v:
Industrial Crops and Products. 11:43-50
Understanding the mode of transport of water vapor through the film is important for improv ing the moisture barrier properties of wheat gluten (WG) films. Effective permeability ( P eff ), solubility (S eff ), and diffusion (D eff ) coefficients of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::796fc597f104a6d6f08352a948730734
https://doi.org/10.1016/s0926-6690(99)00032-1
https://doi.org/10.1016/s0926-6690(99)00032-1
Publikováno v:
Journal of Food Science. 64:57-60
The effect of heating film-forming solutions on physical and molecular properties of cast wheat gluten (WG) films was determined. Glycerol-plasticized films were cast from alkaline (pH 10), heat-treated (55, 75, or 95°C for 10 min) solutions of WG i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f140506e177051dc933d904b1c15ee9f
https://doi.org/10.1111/j.1365-2621.1999.tb09860.x
https://doi.org/10.1111/j.1365-2621.1999.tb09860.x
Publikováno v:
Journal of Food Quality. 18:265-278
For the design of protective packaging for the distribution of fresh market peaches, it is important to determine the damage loss cost curve. This curve combines data on the frequency of drops in distribution as a function of drop height with the lik
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4aeb199c15295f302ce78f4c65ae5aff
https://doi.org/10.1111/j.1745-4557.1995.tb00380.x
https://doi.org/10.1111/j.1745-4557.1995.tb00380.x
Publikováno v:
Journal of Food Processing and Preservation. 18:349-358
Oxygen permeability (OP) and water vapor permeability (WVP) of sucrose polyesters (SPE) coatings were measured and compared with other edible and plastic films. the OP of SPE coatings was higher than those of corn-zein films and plastic films such as
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2def361c84d19622322e5f6eedd2feb1
https://doi.org/10.1111/j.1745-4549.1994.tb00258.x
https://doi.org/10.1111/j.1745-4549.1994.tb00258.x
Publikováno v:
Journal of Food Science. 59:916-919
Water vapor permeability (WVP), tensile strength (TS), and elongation (E) were investigated in laminated methyl cellulose/corn zein-fatty acid films. They were prepared by casting corn zein-fatty acid solutions onto methyl cellulose films. WVP decrea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f8c36bbe9b8ecc0a83cd740a34376f46
https://doi.org/10.1111/j.1365-2621.1994.tb08157.x
https://doi.org/10.1111/j.1365-2621.1994.tb08157.x
Publikováno v:
Industrial Crops and Products. 2:189-195
Protein films were produced from wheat gluten and soy protein isolate. The water vapor permeability of the films was evaluated at 5, 15, 25 and 35°C and at 100-50% and 100-70% relative humidity gradients across the films. For all tested temperatures
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f8eb23f4196bd88999f8c7e360f47d42
https://doi.org/10.1016/0926-6690(94)90035-3
https://doi.org/10.1016/0926-6690(94)90035-3
Publikováno v:
Journal of Agricultural and Food Chemistry. 41:1835-1839
Soy protein isolate (SPI) and wheat gluten (WG) films can be cast from appropriate solvent systems. Such films can find use in edible or nonedible food packaging materials. The effect of pH of WG and SPI film-forming solutions on film formation, tens
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::335fae8c89485a3ca1747c7d4b91f03d
https://doi.org/10.1021/jf00035a006
https://doi.org/10.1021/jf00035a006
Publikováno v:
Journal of Food Science. 58:623-626
Freshly shredded white cabbage was treated with citric acid and sodium erythorbate, inoculated with Listeria innocua (in lieu of Listeria monocytogenes), and packaged in 230g lots in four types of retail bags with oxygen transmission rates (OTRs) of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e707a0c20c88c3f0ff2fda3cc8bcc525
https://doi.org/10.1111/j.1365-2621.1993.tb04341.x
https://doi.org/10.1111/j.1365-2621.1993.tb04341.x