Download or read book Structural Relaxations in Whey Protein Isolate Films and Their Impact Upon Film Oxygen Permeability written by Daniel L. Fasold and published by . This book was released on 1996 with total page 358 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Effects of Chemical Properties and Physical Structure on Mass Transfer in Whey Protein Based Edible Film Systems written by Tara Habig McHugh and published by . This book was released on 1993 with total page 658 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Protein Based Films and Coatings written by Aristippos Gennadios and published by CRC Press. This book was released on 2002-02-07 with total page 672 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume presents the most up-to-date and detailed information available on protein-based biopolymer films and coatings. It provides a comprehensive overview of the design, technology, properties, functionality, and applications of biopolymer films and coatings (edible and inedible) from plant and animal proteins. Both widely commercialized and

Download or read book Comparison of Whey Protein Concentrate and Whey Protein Isolate Film Properties written by Jason Brian McKibben and published by . This book was released on 2000 with total page 100 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Whey Protein Isolate Film with Oxygen Scavenging Function by Incorporation of Ascorbic Acid written by Theeranun Janjarasskul and published by . This book was released on 2009 with total page 328 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Physical Properties of Whey Protein Isolate Films written by Kelly Sam Miller and published by . This book was released on 1997 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Effect of Different Concentrations of Hydroxypropyl Methylcellulose on the Morphology and Mechanical Properties of Whey Protein Isolate Edible Films written by Cyd Marie Quiñones Pérez and published by . This book was released on 2019 with total page 123 pages. Available in PDF, EPUB and Kindle. Book excerpt: A container is a barrier between a packaged product and its external environment, and it protects the product from interaction between water, oxygen, dirt, light in some cases and microorganisms. The main types of food packaging materials are glass, plastic, metal, paper board and composites. Plastics are made from polymers. A polymer is made of a large number of monomeric units connected by covalent chemical bonds to make a large molecular weight structure. Some polymers are petroleum based while others are made from plants, animals or microorganisms. Due to increased environmental concerns about plastic waste, many researchers are currently focusing on the synthesis of bio-based sustainable plastic packaging materials. Polysaccharides such as Hydroxypropyl Methylcellulose (HPMC), and proteins such as Whey Protein Isolate (WPI) are being used in the food industry because they are widely available, nontoxic and have the capacity to produce edible films with acceptable properties. The objectives of this study were to compare the ratio of blending HPMC with WPI on physical, mechanical, thermal and permeability properties of films made with the blends. Five different blends were tested HPMC-WPI (100:0), HPMC-WPI (75:25), HPMC-WPI (50:50), HPMC-WPI (25:75) and HPMC-WPI (0:100). The impact of these blends on thickness, moisture content, water activity, homogeneity, oxygen transmission, water vapor permeability (WVP), glass transition temperature and morphology were determined. The results for moisture content showed that there was no significant difference between the films made with the different blends. However, HPMC-WPI (75:25) had a higher moisture content than the other blended films. The results for water activity showed that significant differences existed between some samples. The oxygen transmission analysis showed that there were no significant differences between the samples tested. HPMC-WPI (25:75) had the highest oxygen transmission rate and HPMC-WPI (50:50) had the lowest, but modifications such as increasing the relative humidity during the analysis are still necessary to confirm these results. There were no significant differences between the different permeabilities of the samples tested for water vapor permeability. The glass transition temperatures of the films shifted from 135oC to 95oC as a result of increased addition of the HPMC fraction. This indicated that the thermal transitions of the blends shifted to higher temperatures by the HPMC. The thermo-Gravimetric Analysis showed that the degradation peaks shifted to a lower temperature as the WPI concentration increased in the samples. The scanning electron micrographs of the films at different HPMC/WPI concentrations revealed homogeneously blended materials. The X-ray diffraction patterns that the blends developed higher and more intense peaks when the HPMC fraction increased. This indicated that HPMC had a higher degree of crystals when compared with WPI. This research showed that blended HPMC/WPI film could be made but more research is needed for their optimization.

Download or read book Mechanical Oxygen barrier Solubility and Thermal Properties of Whey Protein hydroxypropyl Methylcellulose Blend Edible Films written by Laura Ann Pallas and published by . This book was released on 2006 with total page 222 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Mass Transfer Properties of Whey Protein Films and Their Effect on the Rancidity Process of Dry Nuts written by Juan Ignacio Mate and published by . This book was released on 1995 with total page 284 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Barrier and Mechanical Properties of Whey protein isolate based Films written by Catherine Rosalyn Alcantara and published by . This book was released on 1996 with total page 170 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Plasticizer Crystallization in Whey Protein Films and Coatings written by Kirsten Leigh Dangaran and published by . This book was released on 2005 with total page 314 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Degree Recipients Masters Degrees Twin Cities written by University of Minnesota. Graduate School and published by . This book was released on 1996 with total page 424 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Properties of Whey Protein lipid Emulsion Edible Films written by Seong-Joo Kim and published by . This book was released on 2000 with total page 446 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Water Vapor Diffusion Solubility and Permeability in Whey Protein Isolate based Edible Films written by Susan Yun and published by . This book was released on 1995 with total page 160 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Whey Protein polysaccharide Complex written by Shih-tzu Cheng and published by . This book was released on 1992 with total page 168 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Book of Abstracts written by and published by . This book was released on 2000 with total page 776 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Edible Films and Coatings for Food Applications written by Milda E. Embuscado and published by Springer Science & Business Media. This book was released on 2009-06-10 with total page 410 pages. Available in PDF, EPUB and Kindle. Book excerpt: Edible films and coatings play an important role in the quality, safety, transportation, storage, and display of a wide range of fresh and processed foods. Edible films and coatings, while preventing moisture loss and maintaining quality, prevent spoilage and microbial contamination of foods. The edible film and coating industry is now a multimillion dollar industry. Less than $1 million in 1999, the market has grown to more than $100 million and is expected to grow to $350 million by 2008, according to James Rossman of Rossman Consulting. Pharmaceutical and consumer products have been responsible for the tremendous increase. This growth has produced an enormous amount of scientific articles, patents, and research projects undertaken by members of the food industry, academia, and research institutions. Edible Films and Coatings for Food Applications brings together this vast wealth of scientific knowledge in a systematically organized volume. It examines the science, application, function, and market for edible films and coatings.