The Physical Characteristics of Whey Based Edible Film Added with Konjac
نویسندگان
چکیده
منابع مشابه
Effects of Glycerol Plasticizer on Physical Characteristic of Whey-Konjac Films Enriched with Clove Essential Oil
Background: Edible film is a food packaging that can be eaten directly and have protection function of outside contamination. The purpose of this research is to know how about the effect of using a glycerol plasticizer to film whey-konjac edible films that enriched with clove essential oil. Methods: A completely randomized design was used by different clove essential oil including P10, 0% clov...
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Many factors influence physical properties of edible composite films fabricated from hydrocolloids and lipids. Novel edible emulsified films were made using PGP, glycerol and stearic (SA) or oleic (OA) fatty acids by Tween-80 addition and emulsification of filmogenic solutions. In this study, the effect of physical state of fatty acids on the pistachio globulin protein (PGP) edible film prop...
متن کاملChemical, microbiological and sensory evaluation of gutted kilka coated with whey protein based edible film incorporated with sodium alginate during frozen storage
The effects of whey protein (12%) and sodium alginate (0.5%) on chemical, microbial and sensory changes and shelf life in kilka during frozen storage are investigated for up to 6 months. Total bacteria count and Staphylococcus bacteria counts(2 / 51 and 1 / 44 log CFU/g) in coated samples showed decrease in comparison with control samples(3.21- 2.28 log CFU/g). Moisture of coated samples had s...
متن کاملan investigation of the types of text reduction in subtitling: a case study of the persian film gilaneh with english subtitles
چکیده ندارد.
15 صفحه اولChemical, microbiological and sensory evaluation of gutted kilka coated with whey protein based edible film incorporated with sodium alginate during frozen storage
The effects of whey protein (12%) and sodium alginate (0.5%) on chemical, microbial and sensory changes and shelf life in kilka during frozen storage are investigated for up to 6 months. Total bacteria count and Staphylococcus bacteria counts(2 / 51 and 1 / 44 log CFU/g) in coated samples showed decrease in comparison with control samples(3.21- 2.28 log CFU/g). Moisture of coated samples had s...
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ژورنال
عنوان ژورنال: Current Research in Nutrition and Food Science Journal
سال: 2020
ISSN: 2347-467X,2322-0007
DOI: 10.12944/crnfsj.8.1.31